(inspired by Foxie Morgan)
True confession: until spring of 2013 I had never been able to choke down one nibble of egg salad, and then Foxie offered me some. It was a rainy day while we, the wedding planning women, paused for some needed sustenance. Foxie opened her kitchen and offered pimento cheese (yes, good) and egg salad (oh, dear). Great is my trust in Foxie, so great I waved my hand for a half of each, lest I cause mathematical discord in dividing sandwiches. Well, I ate it. It was good with the tomato soup. I went home to ruminate on egg salad and this is what occurred to me –
Prepare eight hard-boiled eggs; they should not be too fresh. If they are quite fresh “stale” them on the counter for a day, they will peel with greater ease.
(Let’s be brief, cover said eggs with cold water, toss in some vinegar, a couple of tablespoons, and bring to a boil. Pretend you’re not noticing for a minute, then pull the pot from the burner, plop the lid on and come back in 10-12 minutes. Have achieved something in the interim. Now run cold water into the pot until the eggs are cool when you clutch them. Peel under lukewarm running water.)
8-12 Eggs, hard boiled
Separate the yolks from the whites as you peel, into a bowl.
Chop the whites into coarse chunks. Set aside.
Add to the yolks ½-3/4 cup of mayonnaise
2 teaspoons extra fine sugar
Salt and Pepper to taste
A healthy dash of turmeric
A healthy dash of cayenne
Your personal kiss – fresh chives, tarragon, parsley, dill, hot sauce, pickle relish . . .
WHIP those yolks until they sing in chorus to the mayo.
Scrape the beater, get ahold of yourself, and FOLD the innocent whites into this froth.
Chill. You, and the Egg Salad.
Take it from here. Make a big ol’ sandwich, serve open on toast points for a homey, but appreciated, cocktail item, perhaps a scoop on a bed of lettuce.
Photo © Courtesy Katharine Pollak Photography