Monday, April 28, 2014

Saturday Night Egg Salad Dinner



Part of our Easter tradition is to dye at least two dozen Easter eggs and then to eat them all week after Easter Sunday.  So tonight I made a luscious two course Egg Salad Dinner.

The first course was simple salad of thinly sliced tomatoes lining the lip of a soup bowl with a healthy scoop of egg salad in the center.  What a wonderful combination of the juicy, slightly acidic tomato with the creamy luscious egg salad.  The color contrast between the yellow egg salad and the red tomato made for a beautiful presentation.




The second course was inspired by all the lovely open-face sandwiches we enjoy so much when in Scandinavia.  It started with a slice of good dense whole grain Swedish square bread to which I added a layer of very thinly sliced red tomato that was liberally salted with French sea-salt.  And then we added a layer of creamy delicious egg salad.  When eaten with a knife and fork, as it should, this makes for a smart main course.

Our recipe for egg salad:

6-8 hard cooked eggs, uniformly cubed
2-3 tablespoons good French Dijon mustard
1 medium onion, diced finely
5-6 ribs of celery, diced finely
Salt and pepper to taste

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