Did you know that the week after Easter is named “Egg Salad Week” because so many people like to make Egg Salad with their hard boiled cooked eggs? I thought everybody knew had to make Egg Salad until we hosted evangelists and pastors in our home throughout the years. Also while traveling around the United States with Dana in evangelism, I ran into cooks who had never heard of Egg Salad. Can you imagine? So just in case somebody else has never tasted or made Egg Salad, I am featuring it for the month of April.
Egg Salad is good year round and simple to make, but particularly during the month of spring when fresh lettuce leaves begin to show up in the garden and the mind turns towards salads- as the weather warms up, my hens begin to lay more eggs. Just add a heaping tablespoon of the Egg Salad to each fresh individual salad. My Egg Salad also makes a great sandwich, especially with home-made bread and lettuce. My Egg Salad recipe may be plain to some folk. You can add pickles, peppers, and/or olives- to jazz it up to your taste, just don’t ruin it by adding sugar (shudder). My Egg Salad recipe makes 5-6 cups and takes only 35 minutes (not counting cooling time). If this recipe makes too big a batch for your household simply cut it in half.
1 dozen eggs
½ tsp salt
Place eggs in a medium sauce pan, add salt, and enough water to cover the eggs. Bring to a boil and boil for 30 minutes- cooking the eggs longer makes them easier to peel plus I love my eggs well done. Let eggs cool. Peel eggs and place in a bowl. Mash eggs. Sprinkle on salt and pepper to taste. Then add:
1 tsp mustard
3 c mayonnaise
Mix well, chill, and then serve.