Egg salad for the new millennium

Egg Salad is back!

Egg salad may never have been considered hip, but Mrs. Loopner, along with Lisa and Todd, managed to reduce this lunchtime standby of the ’60s and ’70s to a painful level of nerddom. Any one who was tapped into the golden age of SNL, is destined to forever associate egg salad with Tang. And that’s just the way it is. A few factors in my life, though, have managed to bring egg salad back to a front burner: four hens a layin’ in the side yard (go Ginger, Fern, Pepper and Lemon!); a jar of homemade mayonnaise in the fridge that does not have an unlimited shelf life; a realization that an egg salad sandwich can be a delightful Saturday afternoon lunch; and an embrace of my own nerdhood.

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup finely chopped parsley
  • 1/4 cup chopped, basil
  • 1/2 cup diced celery
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup  mayonnaise (preferably homemade)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper

Directions

  • Place eggs in a pan of cold water. Bring to a boil for one minute. Turn the burner off and leave eggs in the hot water for 10 minutes.
  • Drain hot water and submerge eggs in cold water.
  • While eggs are cooking and cooling, chop vegetables. In a medium-sized mixing bowl, combine vegetables,  salt, pepper, mayonnaise, mustard and lemon.
  • Peel and chop eggs into vegetables. Mix thoroughly.
  • Serve on a bed of greens with crackers or as a tasty sandwich.

 

 

 

 

 

 

 

 

 

 

Egg salad may never have been considered hip, but Mrs. Loopner, along with Lisa and Todd, managed to reduce this lunchtime standby of the ’60s and ’70s to a painful level of nerddom. Any one who was tapped into the golden age of SNL, is destined to forever associate egg salad with Tang. And that’s just the way it is. A few factors in my life, though, have managed to bring egg salad back to a front burner: four hens a layin’ in the side yard (go Ginger, Fern, Pepper and Lemon!); a jar of homemade mayonnaise in the fridge that does not have an unlimited shelf life; a realization that an egg salad sandwich can be a delightful Saturday afternoon lunch; and an embrace of my own nerdhood.

 

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup finely chopped parsley
  • 1/4 cup chopped, basil
  • 1/2 cup diced celery
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup  mayonnaise (preferably homemade)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper

 

Directions

  • Place eggs in a pan of cold water. Bring to a boil for one minute. Turn the burner off and leave eggs in the hot water for 10 minutes.
  • Drain hot water and submerge eggs in cold water.
  • While eggs are cooking and cooling, chop vegetables. In a medium-sized mixing bowl, combine vegetables,  salt, pepper, mayonnaise, mustard and lemon.
  • Peel and chop eggs into vegetables. Mix thoroughly.
  • Serve on a bed of greens with crackers or as a tasty sandwich.