I said it was impossible. There was no way it could be done. Despite my willingness to try almost anything else BUT this, I swallowed my pride and decided to once again revisit a childhood culinary disaster. Yes, it was egg salad. I thought back to all of the Lenten lunches when I prayed for tuna salad or peanut butter and jelly and ended up with egg salad on squishy white bread. Every sandwich our mom made us was on that squishy white bread. We used to make little dough balls with it and little dough people. It was fun to play with and you could eat it too. It really didn't take much to amuse us...
My inner child showed up and was looking at me with distrust. She heard me mention egg salad.
SO back to the egg salad. I remember it being this bland mass of white and yellow smothered in mayo with not much else. It was the one and only time in my life where my mom tried extra hard to make me like it, serving it warm (terrible), then chilling it (just as terrible) but no matter what she did to it just the thought of the soft eggy mayo mass spread on play-dough bread made me a little nauseous. No matter what she did, I couldn't bring myself to eat it. In frustration she sent me to my room without lunch and I felt better off for it.
So here I was, one Lenten morning armed with a full fridge and some hope that I might change my mind about egg salad. I scoured the internet for ideas but they all were kind of similar, mayo mustard and dill. I was actually amazed at how many people liked egg salad. With as many recipes out there as ideas, I might be able to come up with my own and maybe, just maybe actually enjoy it.
My inner child was cringing and praying for peanut butter and jelly.
What if I mixed the peanut butter with ....no, that's an experiment for another day.
Nice try, my inner child friend but we're sticking with egg salad.
A look in the fridge inspired me, I knew I was going to use the traditional mayo but unlike my childhood egg salad, I would add mustard. (Just as the recipes on the internet suggested.) I think a Dijon would go well. I then needed some crunch, a key component missing from the other salad. Some fresh crunchy celery would work well....and then, there it was...the pickled onions I made last week! That would be perfect. The tangy, vinegar-y punch from the onions would perfectly compliment everything else. I saw a bag with a few sun dried tomatoes hanging around, waiting to be used, so I grabbed them as well, for color and more tang. I finished off grabbing some fresh parsley for added color and grabbed the eggs.
My inner child was now hiding under the bed.
My husband asked what I was making and promptly disappeared when I told him.
Apparently his inner child wasn't a big fan either.
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My inner child showed up and was looking at me with distrust. She heard me mention egg salad.
SO back to the egg salad. I remember it being this bland mass of white and yellow smothered in mayo with not much else. It was the one and only time in my life where my mom tried extra hard to make me like it, serving it warm (terrible), then chilling it (just as terrible) but no matter what she did to it just the thought of the soft eggy mayo mass spread on play-dough bread made me a little nauseous. No matter what she did, I couldn't bring myself to eat it. In frustration she sent me to my room without lunch and I felt better off for it.
So here I was, one Lenten morning armed with a full fridge and some hope that I might change my mind about egg salad. I scoured the internet for ideas but they all were kind of similar, mayo mustard and dill. I was actually amazed at how many people liked egg salad. With as many recipes out there as ideas, I might be able to come up with my own and maybe, just maybe actually enjoy it.
My inner child was cringing and praying for peanut butter and jelly.
What if I mixed the peanut butter with ....no, that's an experiment for another day.
Nice try, my inner child friend but we're sticking with egg salad.
A look in the fridge inspired me, I knew I was going to use the traditional mayo but unlike my childhood egg salad, I would add mustard. (Just as the recipes on the internet suggested.) I think a Dijon would go well. I then needed some crunch, a key component missing from the other salad. Some fresh crunchy celery would work well....and then, there it was...the pickled onions I made last week! That would be perfect. The tangy, vinegar-y punch from the onions would perfectly compliment everything else. I saw a bag with a few sun dried tomatoes hanging around, waiting to be used, so I grabbed them as well, for color and more tang. I finished off grabbing some fresh parsley for added color and grabbed the eggs.
My inner child was now hiding under the bed.
My husband asked what I was making and promptly disappeared when I told him.
Apparently his inner child wasn't a big fan either.
Sprinkle a bit of salt on the eggs before they go into the bowl.
It was pretty but would it taste good?
Rye has such a hearty flavor, I thought it would compliment and stand up to all of the other flavors in the salad.
And then came the moment of truth. Lunch came around. My inner child was nowhere to be seen. I was prepared to hide too, as this was one of my worst childhood food memories.
I sat down and took a bite.
Holy cow! It was good! I was shocked.
My inner child peeked around my psyche and grinned....she liked it too.
There we were happy as could be and eating egg salad, no less.
I told everyone I could...egg salad tastes good. I didn't gag once!
Maybe facing your fears is a good thing.
Maybe next I'll try Hungarian Rice Sausage? Ummmm no! On second thought, that might take a lot more therapy.
So until next time....eat well and eat egg salad my friends.
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