Perfect Egg Salad

This month couldn't be busier. So many year end activities, and enough crafts pinned from boards that will launch me from here, through to the next Christmas, and possibly beyond. Yes, it is the most wonderful time of my year, where I think I have enough vigor to take me through various channels, but in actuality, my pep gets dramatically curtailed. With trying to do all that has to be done, those that I wish done stay right up there in a conjured up ethos, desiring much to reach their manifested end.

Keeping in mind that your kitchens and heads will probably be busier than mine, perhaps not to the same ineffectual degree, I convinced myself to take it easy and bring you the one recipe that may cut you some serious seasonal slack. Introducing my lunch for the past five few days.

This is where the slicer makes for good egg salad. Pieces are textured, instead of forked up ugly mush.

Though not a salad in the quintessential sense, the only vegetables used in perfect egg salad are the one green onion and single celery stalk. The salad's magnitude comes from none other than six hard boiled eggs, with inflections from those few other handfuls I mention down there. Opulently textured, this is protein packed bliss. Not the one that is sectioned off your plate as the side, no, this could most definitely pose as meal.

Perfectly cooked and peeled, chopping the baldies are a cinch.The chunked nubs then get ribboned in with less than ten taste enhancing elements. A no fail method, distinctively overplaying it's major ingredient. When conveyed through a lightly rich, flavor packed vehicle, it is pure delight to even the pickiest, egg distressed mouth.

Whether for the healthful assurances within, or just the plain pining for some, this is an awesome plating to many a humdrum egg, taking it to quick meal potential, painless appetizer, and, oh, yes, the promise of a heartily pleasing breakfast. 

So without further ado, shal'st we begin?

Ingredients:

• 6 eggs, hard boiled and peeled
• 1 green onion chopped, small
• ½ c chopped celery
• ¼ c mayonnaise (light olive oil mayo or low fat)
• 1 pinch horseradish
• 1 tsp whole grain Dijon mustard
• 1 tsp cayenne (or paprika)
• ¼ tsp salt
• 1 tsp pepper

Directions:

• Cut up eggs either with an egg slicer or with a knife, keeping it slightly chunky.
• Add all the ingredients from the onions to the pepper in a large bowl and mash well with a large fork or wooden spoon.
• Add eggs to the dressing mixture and combine well.
• Serve on bread or layered in a salad.

Intentionally prettied, the salad works well atop crisp french bread slices. A guest pleaser for sure, be it party, potluck, not to forget self serve.

Notes:

Mix and match, Curry powder (Madras), red onions, capers and dill, raisins and even crunchy seeds deliver punch and crunch to fit the occasion as well as your craving. Versatility, yes and yes!

Oh, Christmas tree, O Christmas tree, how beautiful your filling. And you, naughty Ginger we did catch- all bundled up savory, and with three bites- shoo:) Cookie cutters put to good use. 

Sidenote~

Egg salad does not keep well (especially with onions), so make enough for the need and fridge up for no more than a day.

Stay tuned people, we're going to soak some fruit next week. "What for?" you ask?  A holiday staple in my house, believe me, it is the BOMB.

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Let every heart prepare Him room! Celebrate and dwell, for He is the reason, Christ- our joy our peace, our hope.

~Psalm 104:24