Recipe: egg salad
Jeremy’s parents visited with us earlier this week for a few days. It’s been a while since I’ve seen them because we haven’t been able to travel with Kaweah to their house for the past year. Jeremy drove out to their place last October to do some IT work for them (because he’s a good boy), but I stayed with Kaweah in Crested Butte. We agreed that their energetic male dogs would have been too much for our frail, old girl. Whenever they come to Boulder, we always go out at least once for dinner. Jeremy and I try to find a place they haven’t been to before. Not a difficult task as Boulder has so many great restaurants from which to select. This time, they chose Frasca.
duck egg spring salad with browned butter vinaigrette
the pasta course (that’s my iced tea – i was designated driver)
When Mom first walked into the great room, Kaweah was lying in her bed. She doesn’t even get up when Jeremy and I come home anymore. But as soon as she saw Mom, she struggled to stand and walk over to her. Jeremy’s mom was the one who picked Kaweah out for us. Mom kept her for 2 weeks: potty training her, getting all of her shots and vaccinations, and loving on her. Then Mom put Kaweah on a flight from Albuquerque to Syracuse where we picked her up – my in-laws’ gift to us on our anniversary. I watched as Kaweah leaned against Mom’s leg, tail wagging as much as it has in a year, receiving ear rubs and sweet hellos. Old as our pup is, she has not forgotten. I haven’t seen Kaweah show this much affection for anyone in quite some time. At the end of my in-laws’ stay, Jeremy was carrying Kaweah back into the house when Mom paused to say good-bye. She kissed her on the top of her head many times and gently hugged her neck. I know Mom knew this was probably the last time she’d see her grandpup, but I’m glad she got to see her.
Wednesday morning, I drove up to our local ski hill for a date. There was no new snow and I’m not even sure the mountain dropped below freezing overnight (gah!). But it didn’t matter. No lines, blue skies, bright sun, and my good friends were there with their 3 year old son.
sweet little felix and lovely nichole
felix and his dad riding the lift
mastering the pizza wedge
felix shredding the bunny slope!
It was on this mountain over 6 years ago that I met Nichole. I was just starting chemo and we were in an advanced telemark program together. No one makes me laugh so hard on the ski lift as Nichole. So it was really special to get together with her family and watch/photograph them teaching Felix to ski. I’m always in awe of their parenting which is firm, but full of love and incredibly fun. As Felix’s energy wound down, I stayed with him while he had a snack and told Nichole and Luke to take a lap together. Felix explained to me that snow is his favorite thing and that ice isn’t so bad, oh – and he likes water too.
i asked felix if he crushed it on the slopes and he said, “cwushed it!”
selfie with my homeboy (iphone)
All signs point to spring. A favorite local trail has closed for the next three months to protect migratory birds and calving elk. I have mud on my ski boots (*sob*). The winds don’t feel as menacing anymore. The aspens in our yard are starting to fuzz out and I saw forsythia blooming in Boulder. I’m seeing a lot of pastel colored candies, decorations, and egg-dye kits in the stores. Can you believe the first time I ever dyed eggs was in my 30s? It was with my friends’ two little boys and I dare say I had as much fun as they did. I also dyed a batch for an Easter-themed client shoot last year, which left me with a bunch of boiled eggs. Boiled eggs are awesome, because I love me an egg salad sandwich.
cover with cold water
Boiling an egg is one of those incredibly basic cooking skills that you assume everyone has. I never thought twice about it at sea level, but moving to mountains forced me to scrutinize what I was doing wrong. For years, nearly every batch of eggs would stick to their shells and be torn apart when I peeled them. I’ve been following Elise’s method for the past four or so years and have enjoyed beautiful hard boiled eggs that peel easily. No gray ring around the yolk and the white is intact and lovely.
salt, pepper, olives, mayonnaise, dijon mustard, green onion, boiled eggs
peel the eggs
chop the eggs
Egg salad is one of those super easy things I learned to make as a kid. You can fancy it up as much as you like or get a little ghetto. And it’s personal. Everyone has their favorite add-ins. Black pepper, green olives, celery, dill relish, sweet pickle relish, diced ham, bacon, mustard, Tabasco sauce, salt, crushed potato chips, green onions…
i like the garlic-stuffed olives
place it all in a bowl
season with salt and pepper
Nestled between two slices of bread, the egg salad is transformed into one of my comfort foods. It’s so simple and yet immensely satisfying. I’d love to hear how others enjoy their egg salads and what special ingredients you like to toss in there to make it your own.
on a ciabatta roll
creamy, eggy, happy
4 eggs, hard boiled, peeled, and chopped
3 tbsps mayonnaise
1 tsp dijon mustard
8 green olives, chopped (I like the garlic-stuffed olives)
salt to taste
pepper to taste
To boil the eggs: Place eggs in a medium saucepan. Cover with enough cold water to have at least 1 inch of water above the eggs. Set the pan over high heat and bring to a boil. Boil for one minute. Turn off heat and cover the pan with a lid. Let sit for 12 minutes. Drain the hot water and run cold water over the eggs.
Make the egg salad: Mix the eggs, mayonnaise, mustard, and olives together. Season with salt and pepper to taste. Makes about 1 1/2 cups.
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