So here in snowy Minnesota, we are enjoying a crazy awesome winter. Sunny, way warmer than usual, and as of today, only a tiny bit of snow on the ground! I can’t remember a winter that has been this mild, well…ever. I have to say all of this very mild weather has kept my mood from heading to despair (although I love living in a place that has 4 seasons- there is truly nothing like watching the snow fall from a window- I have little to no interest in actually spending time out in the cold…and trust me, I’ve sure tried to be interested). At this point of the winter I frequently need rescuing. Even though this winter has has been relatively mild, I’m still ecstatic that spring is on its way. Longer days, daylight when I wake up, birds chirping outside, and egg salad.
Egg salad? Did I really say egg salad? Yep, to me, egg salad is spring. I think I first started making egg salad as a way to use up the Easter eggs that had been dyed by the kids. Then I found out my mother in law liked egg salad and so I worked on refining my recipe while making it for her while visiting her sunny winter home in Arizona. Now it’s a super easy snack that I serve over whatever greens I have in my refrigerator and with whatever crackers I have in my pantry.
I have found a few tips and tricks to make it even easier. First of all, when I get dill in my CSA, or when it gets easy to find at the coop, I freeze it so it is easy to pull some out, even in the winter. I have found (courtesy of Holly) peeled, hard boiled eggs packed in oxygen at Costco-can’t get any easier than that! I have also found that a pastry blender makes quick work of chopping eggs for this salad. This egg salad recipe is savory, a little spicy and has a great crunch. Try it, and experience a little bit of spring. It just may rescue you from the doldrums of winter. (Plus what else are you going to do with those Easter eggs?)
If you need a tutorial on how to boil an egg, you can find it (courtesy of the Kitchn) here.
- 6 hard boiled eggs peeled (see link in blog post for instructions on how to boil an egg)
- 1.5 Tablespoons dijon mustard
- 3 Tablespoons mayonnaise
- 1/4 cup chopped red onion
- 2 Tablespoons chopped celery
- 1 Tablespoon chopped dill
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper optional, but adds a ton of fabulous flavor!
- Greens to serve with egg salad or bread if you prefer a sandwich
- Crackers to serve with egg salad
Place the hard boiled eggs into a medium bowl.
Use a pastry blender or fork or potato masher to chop the eggs into small pieces
Add mayonnaise and dijon mustard and blend.
Stir in chopped onion, chopped celery, and dill.
Add black pepper, salt and crushed red pepper and combine.
Serve egg salad over greens with crackers on the side.
Or...use the egg salad for a sandwich!