When I was a food writer for daily newspapers, there were certain seasonal stories I dreaded doing: Thanksgiving leftovers, lean cuisine for post-holiday dieters, Mother's Day Brunch menus (can't you take Mom out to dinner, for heaven's sake? Why's it always about brunch?)
But I don't believe I ever wrote about the morning after Easter, when you've got cartons of hard-boiled eggs and you're wondering what the heck to do with 'em.
As I've mentioned before, hard-boiled eggs were never my thang. I wasn't crazy about the rubbery whites and the gritty yolks. Frankly, I thought egg salad stank. But that was before I tried the egg salad at Roses Bakery Cafe in Eastsound, Washington. It was a thing of beauty, served open-face, intensely seasoned. It was a treat. (My sister ordered it and let me have a few bites.)
Since then, I've been looking for a recipe that goes beyond the mix of mayo and mustard and I've yet to find anything. Though I'm tempted to try my anchovy mayo as a foundation for this sandwich spread. Anybody care to share their favorite egg salad recipe?
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