I know I have been in a blogging slump for a while not really knowing what to post about since so much is going on and its hard to choose a topic to post about. I thought why not talk about something I enjoy, cooking and baking! :)
I have rediscovered the book Super Natural Everday Day by Heidi Swanson as I looked around the kitchen for some new ideas of what to eat for breakfasts and lunch. Today I made a favorite of mine from her book called the Open Face Egg salad sandwhich. I will share with you my version of this wonderful idea. When you have tons of eggs as we do right now they need to be used in the best ways possible and I believe that means, scrambled eggs, hard boiled eggs, egg salad and much more. :)
My recipe for Egg Salad
6 brown eggs
2 tablespoons dried or fresh chives for color
1/2 mayo (homemade if desired)
1/2 teaspoon of salt
I boil my eggs for 10 minutes and then I put them immediately into a bowl of ice cold water. Then I let them sit for 10 more minutes to cool down. Then I peal my eggs carefully and then I rinse all the little tiny egg shell peices off of them. Then I mash the eggs in a bowl and add my mayo, chives, and salt. Sometimes I do not add salt depending on how it tastes.
I love to put my egg salad on a nice peice of whole wheat honey bread I have made or on crackers. Its even good on pita or by itself. Whatever you have on hand use it. Lots of recipes for egg salad add lots of different things I did not have, so I have concocted this version that is easy and with things I had on hand.
Have a great rest of your Tuesday everyone!