I wonder if it’s possible to run out of words. That is a bit how I am feeling these days, although it could be the _______ (fill in the blank) weather/ state of affairs/ lack of sleep. So witty banter aside, I don’t know about you, but I have been eating a lot of egg salad these days. Making a properly hard boiled egg is a much debated subject, one that has caused arguments in my family and maybe yours. I am not going to take sides here or attempt to tell you how to do it, but I will say that after an embarrassingly long amount of time, I figured out that I like to put the eggs in the pot and then fill it with water- I have cracked too many eggs the other way. Do you have a favorite way to boil eggs? If so, please share!
The reason for the abundance of eggs was because my sister convinced me that we should dye eggs for Half-moon’s first Easter.
Half-moon was excited because he likes to smash things against the ground. Like eggs. So, in retrospect, it was a really good idea.
Growing up my dad would write elaborate rhyming clues that would lead us on a wild chase for eggs and, ultimately, our darling baskets filled with candy. I vividly remember one spring-like Easter afternoon sitting outside and listening to the Brewers broadcast on the radio while devouring pastel-colored candy corn. Thrown together at the last second, my egg hunt for Half-moon wasn’t nearly as planned out and it all led to a basket of stuff that he had already had, but now I get to eat a lot of egg salad.
When making something for the first time or looking for a recipe, I often turn to Smitten Kitchen. When I looked up egg salad and saw that her recipe included pickled celery, I knew I needed to look no further.
I’ve been improvising each time I make it, but adding pickled celery every time. I like to mix it with spinach, for a nice salad for lunch.
Egg Salad with Pickled Celery
Inspired by Smitten Kitchen. Makes one serving for a quick lunch or dinner- feel free to double or triple.
One hard boiled egg, chopped
One spoonful mustard
One spoonful mayo
One spoonful pickled celery*
One spoonful capers
Fresh parsley, chopped
Mix all ingredients- except bread- in a bowl. Eat as a salad, or, if you prefer, put mixture on bread and eat like a sandwich.
*Pickled Celery (from Smitten Kitchen):
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons Kosher salt
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Bring on spring.