On the theme of yellow and green, because its winter and because my counter top are lime green. If there is one thing I am missing on this blog,, its more veggie recipes... I swear I eat those. But slap a piece of romaine lettuce on your mayonaisey, yolky, tangy egg sal and call it do-able for greens today. I'll work on that vegetable stuff another day, They are great and they are important and I m not trying to be misunderstood as a non veggie person. Anyways, We are hear for the eggs.
In other news,
Alex and I bought a house, its great. Its old, its big, its stressful, its lovely. All the things it should be, right? At least we are lucky enough that it is. As I have mentioned a few times, and as you have noticed the recent chartuese backdrop in my photos, or according to Benjamin Moore " martian green" backdrop, those would be my LINOLEUM my counter tops. Paired a long with the yellow ad brown foods of winter, its great. Its VERY ~60s. It took some getting used to, honestly.
So now that I am a house owner, I am also an ameature sourdough maker. Im not going to talk abot sourdough on this blog though, We are not here for that, We are here for easy, unfussy, nostalgic and delicious recipes that home cooks are able to make with basic knowledge and experience of food. Were also here for inspiration and connection.There, that is my mission .
Sourdough is actually all those things once you understand it , but its also a lot of other things that I dont feel like writing a novel on. Point is, my lunch and vessel for my egg sal yesterday was a nice toasted piece of home made sourdough- And I suggest you do that as well. It really is worth all of the learning and trial and error, Although, not necessary.
This egg sal is good spooned in a lettuce cup, eaten with some crackers, thrown on a non sourdough toasted bread...
Serves 2 hungry people
Ingredients
5 eggs
1/4 cup mayoniase
1 tablespoon dijon mustard
1/2 cup diced red onion
1/2 cup finely chopped celery
1 teaspoon vinegar ( white or red is fine, vinegar will do what vinegar will do)
1 teaspoon paprika
1 teaspoon olive oil
salt to taste
pepper
In a small pot bring water to a boil and carefully place you eggs into the pot. Cook for 8 minutes. Drain and rinse in cold water, peel shells off and set aside
in a small bowl add your vinegar, mayonaise, dijon, olive oil, paprika and season with salt and pepper to taste - mix until combined
Half your eggs and scoop out the yolks w a spoon adding the yolks to the mayoniase mixture, mix. Chop up your egg whites into small pieces and add those into the mixture along with the celery and red onion. Mix well and until making that lovely squishy sound. You want it to still have some texture but also be well mixed. Salt and pepper to taste.
Scoop Egg salad mixture onto your vessel of choice, veggies to top or lay beneath are welcomed:)
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