Is it lunch there yet? Are you going out to a favorite spot? Sitting at your desk? Trying to come up with ideas for your kid(s) as they run screaming about the house about how hungry they are and that they want cookies as their meal?
Even though Dudette’s just five, lunch is one of the topics that can cause a good level of angst in the house. No, that’s not what it does. Talking about lunch raises blood pressures, voice levels and the possibility of tantrums. And that’s just me.
Right off the bat there’s the discussion of whether the young lady will bring a lunch from home or buy it. More times than not, she brings it. Sometimes, however, we’ll check the calendar, see what the school is serving, and if it’s appealing to her, she buys.
If it’s one of the many days when lunch will be carried in, the question of in what arises. Dudette possesses no less than three lunch boxes; Strawberry Shortcake, Ni Hao Kai-lan or Spiderman. Once the in what is settled, the what goes in the box conversation (argument) commences.
I was under the impression that children never grew tired of peanut butter and jelly. Apparently, they do. At least mine does. And, she doesn’t like bologna. What child doesn’t like bologna? Mine. So, we mix things up. Sometimes I make a wrap with ham and cheese. Sometimes she gets hummus and pita bread. Sometimes crackers with cubes of Cheddar and turkey. Sometimes I throw in whatever I want because I know I won’t be around for her to complain to when she opens the box (did I say that out loud?).
Hubby, on the other hand. I can throw a plate of just about anything down in front of him at lunch time and he’s happy. That may be because I don’t usually make his lunch, but let him forage on his own.
So, on those days when we do sit down together for a mid day meal, there are no tantrums or raised voice levels. Just gratitude, conversation and food enjoyment.
I make a killer egg salad. Everyone who has tasted it says so. Hubby says so. He watched me making this batch and noticed I was doing it differently from the moment I started pulling the yolks out of the cooked eggs. “Your not making your tried-and-true recipe?” It wasn’t his happy voice.
There are a few dishes that are family favorites and should be tampered with lightly, if at all. There are too many variables that are a matter of personal taste; mayo vs. Miracle Whip; sweet vs. dill relish (if used at all); onions or not. I give kudos to America’s Test Kitchen for taking this on.
The most interesting aspect to this dish was the handling of the eggs. Unlike most egg salads I’ve seen, this separate a still slightly moist yolk from the white and uses those yolks as part of the salad’s sauce. The rest is just a matter of chopping and mincing celery, chives and parsley.
This is a good egg salad. It is tasty. It has the texture variations of creamy and crunchy. It’s just not my egg salad. According to Hubby. He liked it, but likes mine better.
I thought the recipe had too much on the tart/sour side going on. With a tablespoon and a half of lemon juice and a tablespoon of Dijon, it was too tart for me to really enjoy. What I do like a lot is the method of utilizing the yolks with the mayo and Dijon. It makes for a very creamy salad, which was the goal. I will definitely be adopting this for my version of egg salad.
What I’d Do Different Next Time
I would have left out the lemon juice and used just half of the Dijon.
- 10 large eggs
- ½ cup mayonnaise
- 1½ tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and Pepper
- 1 celery rib, chopped fine
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- Combine 4 cups water and 4 cups ice cubes in a large bowl and set aside. Place eggs in a large saucepan; add water to cover by 1 inch and bring to a boil over high heat. Remove pan from heat, cover, and let stand for 8 minutes.
- Pour off water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to the ice water and cool for 5 minutes.
- Peel eggs and halve lengthwise. Transfer egg yolks to a bowl. Using a potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt and ⅛ teaspoon pepper. Whisk mixture until smooth; set aside.
- Chop egg whites into ¼-inch pieces. Fold whites, celery, chives and parsley into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper to taste. Serve.