Trees are putting out tender little leaves, blades of bright green grass are pushing up everywhere, sour grass (yum!) covers the hillsides and Texas Mountain Laurel (see below) and a bunch of other lovely flowers I don't know the names of are blooming. In short, spring has sprung. (Muchas gracias to my sis-in-law, Becky for these two lovely iPhone shots of the city as I forgot to bring a camera and still have a "dumb" phone.)
Unfortunately, spring has not sprung in upstate New York. At least it hadn't by the time we left -- in fact, we headed out on the heels of a two-day snow-sleet-ice-rain storm. Perhaps that is why I was seized by a desire to make egg salad - which I consider to be a sort of culinary harbinger of spring - in the midst of the white stuff falling from the sky a few days ago.
I had some fresh dill and some celery left over from making chicken soup for a friend who's been sick for what seems like forever, the poor thing. There's something so incredibly spring-like about fresh dill - the fresh, light flavor, the tender, feathery, green fronds.
And I had some hard-boiled eggs hanging out in the fridge, including one kinda funny-looking one that started out as a failed soft-boiled egg.
I've been making a lot of Grandpa Joe's eggs for breakfast lately and sometimes the egg just "cracks up" (pun intended) when it hits the boiling water, even though I coddle it by easing it in with a slotted spoon. I usually just hard-boil these unfortunate souls which end up looking rather unique.
So I mixed up this simple and dee-li-cious egg salad. It's a much more classic interpretation than I typically make but it was a hit with me and the husband.
Happy (almost) spring to you all.
Egg Salad With Fresh Dill & Celery
* 4 large hard-boiled eggs, peeled
* 2-3 stalks celery, leaves and ends removed, finely chopped
* 1 Tbsp finely chopped shallot or onion
* 1-2 Tbsp chopped, fresh dill
* 2 Tbsp sweet relish
* 2 Tbsp mayonnaise
* 1 tsp mustard
* Sea salt
* Freshly ground black pepper
1. Cut the eggs in half length-wise. Scoop the yolks out into a bowl and mash with a fork. Add the mayo, mustard, relish, salt and pepper and mix to combine.
2. Chop the egg whites into cubes/squares and place them in a bowl along with the celery and onions. Add the yolk-mayo-etc., mixture and mix well.
3. Taste and adjust salt, pepper, etc., to taste. Serve on bread, crackers or a bed of lettuce.
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