But then, you probably knew that, right?
National Egg Salad Week is one of those national celebrations that actually float around on the calendar, arriving each year during the week after Easter, when all those cracked, mangled colored hard-cooked eggs lurk in the refrigerator awaiting the cook’s inspiration about what to do with them.
Egg salad is such a simple sandwich filling. As you know, we raise chickens, so we have a reliable source for fresh eggs pretty much year ’round. I hard cook some every week or so, but we can only eat so many with a dash of salt before we get tired of them. The rest get used for my lunch of an egg salad sandwich.
So crack open your favorite cook book, or get online and search out an interesting recipe for egg salad. Add some herbs, some fresh garden leaf lettuce, relish, a nice glop of mayo and some Dijon mustard, and sliced scallions from your garden if you got yours in early. Comfort food at it’s most basic, especially if you’re on a first-name basis with the chicken that laid the eggs.
