Rob’s Recipes for quick and easy GOOD EATS! Egg Salad
This morning I realized that Easter was a week and a half ago and I had not made any egg salad from the decorated eggs. This was probably because I only had a single decorated egg this year. It’s the green one up in the corner on which my nephew had drawn his artistic impression of Mlle. Renee. When Renee saw it, she commented with a one-sided upturned, “How cute, I hope he washed his hands.” Yes, she can be sarcastically droll at times. Besides, she didn’t think twice about sampling a spoonful of the pan-fried spinach* I topped with the sliced egg on Easter Monday.
So, I threw three eggs in a pot of cold water which I brought to a rolling boil before turn off the heat. I left them sit in the hot water for three or so minutes before pouring of the hot water and replacing it with very cold water. Then I cracked and peeled the eggs. The shells came off perfectly. I removed the yolks from the whites and mixed them with a teaspoon of sweet pickle relish, a half spoon each of creamed horseradish and stone-ground sweet/hot mustard, a sprinkle of salt, pepper and celery seed, and a tablespoon or so of Duke’s Real Mayonnaise. Then I chopped and added the egg whites along with a table spoonful of Shredded Italian 5-Cheese Blend. Combined everything and spread on sliced Oat-Nut Whole Grained bread. It could have been topped with a slice or two of iceberg lettuce, but I didn’t have any in the house.
Notice that I still had half the box of dark chocolate covered marshmallow eggs I treated myself to for Easter. So I had one of them for my lunch desert. I covered the remaining egg salad with plastic wrap and placed in the fridge for tomorrow’s lunch.
None of my ancestors qualify as being Southern – even though my mother’s Polish/French grandparents arrived in the US via New Orleans in the mid-19th century. They got off of one boat and immediately got on another heading up the Mississippi to Saint Louis. There was a large community of Polish immigrants in Saint Louis and the surround farm lands.The family recipe called for frying a couple of slices of bacon in a skillet until crisp. Removing the bacon and adding olive oil and a chopped onion to the pan to saute. The a bowl of washed drained spinach leaves is added along with salt, pepper, grated nutmeg and a spoonful of sugar. Fry until the spinach is wilted and tender. Top with the crumbled bacon and the sliced egg. That was a family Easter tradition long before I showed up.
For quick and easy GOOD EATS!