On a Friday afternoon recently, I got an email from Hubby. Disaster Here. Not sure when I’ll be home. No worries, I replied. Egg Salad tonight. I’ll see you when I see you.
His reply surprised me: Yum! Was he being facetious? Egg Salad got a “yum” – really? That night when we sat down to eat, Hubby actually looked pleased. He smiled, and took a big bite of his sandwich.
“Have I told you that you make the best egg salad?” He beamed. Wow – I never knew he felt that way. I do like egg salad – between two slices of bread or wrapped in a lettuce leaf, it doesn’t matter. Light and perfect for a Catholic Friday. So what if today is Friday the 13th – a day filled with bad luck. It doesn’t matter the date, every day is speical because every day is one more day the Lord has given us to live. And if it happens that your luck isn’t the greatest, then look for the lessons instead. There’s bound to be a gift in there somewhere meant just for you.
Life is what we make it. So let’s turn those frowns upside down. It’s amazing how a smile can change your entire day.
1913 Deviled Egg Salad Two Ways
6 large Eggs
2 tablespoons Baking Soda
Olive Oil as needed
Red Wine Vinegar to taste
Salt to taste
Black Pepper to taste
1/4 teaspoon Dijon Mustard or to taste
2 or 3 drops Tobacco Sauce
3 tablespoons Mayonnaise
Sandwich Bread, optional
Pickle Spears, optional
Grape Tomatoes, optional
Place eggs in a small saucepan and just cove with cold water. Add baking soda to help peel. Bring pot to a boil.
Remove from heat, cover and let steep for 15 minutes. Crack eggs without peeling while still warm. Plunge eggs into an ice water bath to hault the cooking process. Let steep in cold water for 20 minutes longer
Peel the eggs, separate the yolks from whites. Place yolks in the bowl of a small food processor fitted with a blade. Set whites aside.
Pulse the yolks to a powder; moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and Dijon mustard to taste, with a drop or two of hot sauce. Set yolk paste aside.
In a bowl chop the whites of the eggs until they are a fine yet coarse mixture. Place whites into a mixing bowl. Top with the yolk paste. Add mayonnaise and mix well until spreadable. Adjust seasonings if necessary. Chill until ready to serve.
Option 1 – Serve as a sandwich: Spread egg mixture on a slice of bread. Top spread with a lettuce leaf, then another slice of bread. Cut sandwich in half or quarter to create triangle shapes. Garnish plate with a pickle spear.
Option 2 – (My personal favorite) Serving as a salad: Lay lettuce leaves out on a plate. Form egg salad as a scoop, place in the middle. Garnish with rose-cut tomatoes if desired.
Blessed are they who observe His decrees,
who seek Him with all their heart.
