If we’d had some prescient idea about how much we’d love it, we might have invented eggs just for the egg salad. It’s difficult to crack and peel vibrantly dyed Easter eggs, but eventually we do, and we make egg salad.
First of all the ‘perfectly boiled egg’ – its yolk will be bright yellow (no green around the edge), cooked, but tender. Two ways to achieve hard-boiled perfection if you care to try: place eggs in cold water, gradually bring to a boil, turn the heat off, let sit for 15 minutes, and then immerse in cold water before peeling. Or, place room temperature eggs gently into simmering water, cook for 8-9 minutes and place immediately into cold water. Timing will vary a little according to the size of the eggs.
A sentimental version of egg salad for me is a mix of eggs, mayo, mustard, dill or chives, salt and pepper – reminiscent of a deviled egg. But, if you’re looking for something more local and feel adventurous, omit the mayonnaise and stir together local versions of sour cream and yogurt (2:1 is a pretty good ratio), curry, salt and pepper, a squeeze of lemon if you have it. Mix a small amount with eggs, and gradually add more to taste; garnish with chopped fennel. Or, instead of curry, season with a pinch of chipotle chili powder and chives. Not your run of the mill egg salad, but delicious.
Spread it all on a piece of bread with some cucumber, and give thanks to the almighty egg salad which brought us to eggs (or chickens), whichever . . .
Eggs, chives, fennel, hothouse dill and cucumber are available locally right now. Local vendors, food producers represented here: Sea Breeze Farm’s fresh eggs available at farmer’s markets (http://www.seabreezefarm.net/); Bakery Nouveau’s multi-grain bread (http://www.bakerynouveau.com/).