Egg salad is another classic that is often forgotten. It is a great way to use up some eggs that may be getting near their date, or just a cheap protein sandwich/toast base to have on hand. Plain or dressed up with bacon, avocado, or any other accouterments you like.
I took the rest of the boiled eggs after pulling out the one for B17 – Soft boiled egg then let the rest of the eggs cook for another 4 minutes – then cool under running water.
Had a sandwich with slaw for L17, and on toast for L18.
Eggs, vinegar, whole grain mustard, mayo, capers (because I had them rather than dill pickles) celery and onion.
Crack and peel the eggs. Careful to work over the pan to catch any shell fragments.
Slice each egg in half.
Put the yolks into the bowl or container. I worked right in the resealable container that I would store them in.
Gently mash the eggs with a fork breaking them up into small chunks.
Add a tablespoon of vinegar, a tablespoon of grainy mustard, and two tablespoons mayo.
Chop the whites.
Finely chop the celery. I prefer to have smaller dice of my veggies quite small so you get juicy bits in every bite, and not one big chunk.
Also finely chop the onion. About 1/4 of a medium onion.
Roughly chop a tablespoon of capers – or pickles if that is what you have.
Add salt, pepper, and a teaspoon of dried dill weed. Mix well.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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