Izzy (and Mama) Eat: The Gourmand Grows up...

Tales of Empty Nesting ...The Next Chapter

Friday, March 16, 2007

Egg Salad Sandwiches On a Snowy Day

Once again, the cupboard is almost bare and the fridge is under stuffed. I am continually faced with the challenge of figuring out what to prepare for three meals a day. Not only have I not seen the Greenmarket or Whole Foods in well over a week but I haven't ventured out of the house in about five days since the boy fell ill and we are hibernating from this latest onslaught of nasty wintry weather.

One of the things that has kept me from despair are the baguettes from GO. The other is the ample supply of Greenmarket eggs I like to keep on hand. I especially like the ones from Tello's Green Farm in Red Hook, N.Y. They sell at the Union Square Market usually Mondays and Fridays but of late they have been there on Wednesdays. I try to pick up two dozen at a time so that I am rarely without. Just looking at the pictures of their happy hens thrills me.

I was grateful to have them today when lunchtime rolled around. What to make? Egg salad: simple, homey and the boy likes it.. so much so that last year he requested it for his birthday lunch. The preparation is always exciting for him too. Cracking and peeling hard boiled eggs is more fun than you might imagine.

Today it was egg salad with finely minced shallots, celery, mayo and salt and pepper. I don't usually add the shallots or celery but that was a nod to my great friend L's egg salad recipe which is a true delight. Mine is generally a plainer sort, with the addition of dill. Since we didn't have any, I chose the shallot route.

Our version was also served topped with avocado and spread on a baguette. When Izzy saw me preparing the sandwiches he said he wanted his egg salad on a plate with the rest on the side. As long as he eats all the components, the deconstructed version is fine with me.

Simplest Egg Salad

1) Place two eggs per person in pot with cold water, bring to a boil an turn off. Let sit for 13 minutes. Rinse in cold water.

2) Chop by hand or in food processor.

3) Add one dollop of mayo and sour cream per two eggs.

4) Salt and Pepper to taste

5) Freshly cut dill

6) Sprinkle paprika on top.

7) To spruce it up further saute a bit of minced celery and sweet onion in butter and add to the mixture.

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