Egg Salad

Molly and I just arrived in Florida after spending 10 sunny days on the Yucatan Peninsula in Mexico. It was truly an amazing trip. We soaked up the sweet salty air during the day and spent hours at night lying in the sand looking up at the swarm of stars that dotted the black inky sky. The place where we stayed was amazing in so many ways… peaceful, aromatic and a sense of “all is OK with the world” stuck to your skin like humidity at noon.

And the food was NO exception either; amazingly delicious and bursting with flavor!! We devoured platters of achiote marinated meats, ceviche ten different ways, tortillas, papaya, mangoes, habanero chili and orange salsa, coctel de camarones, buttery avocados and banana leaf wrapped fish delivered fresh from our door step, the ocean. In the end it was hard to leave.. but we’ll be back next year! we’ve all decided that this will be a new x-mas tradition.

.. On to part two-When we landed in Florida, we needed to take a few steps sideways. We were craving some American food. Food that makes you remember days by the pool, chlorine soaked hair, tether ball, sun burns and sticking to the VW Beetle plastic seats. This might not make any sense to you folks that are reading this from temperatures below freezing, but don’t forget that you can find summer somewhere in the world at any time.The perfect food that came to mind was the incredible egg salad sandwich; tasty and so easy to make. Much like cottage cheese, it’s a food that when you bite into it you ask, “why has it been so long since my last?”. So throw a bunch of eggs in the pot and whip up some gold old memory food.. the first bite will remind you of so many moments in time long forgotten.This is Chef Stephen strolling down the shore and skipping down memory lane…See you in the New Year!

Egg Salad Sandwich
Serves 4 people

Ingredients
For the Egg Salad
8 large eggs
½ cup mayonnaise
3 tablespoons finely chopped shallot or red onion
1 ½ tablespoons finely chopped fresh tarragon
1 tablespoon chopped cornichon
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Instructions
Cover eggs in one inch of cold water in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.  Stir together eggs and remaining salad ingredients in a bowl with a fork.

Ps.. if you’re a mayo fiend like myself then go wild until you reach creamy mayo heaven

To Serve
Put in between your favorite toasted bread or serve as part of a salad.

This entry was posted on Wednesday, December 31st, 2008 at 11:56 am and is filed under Food Experiences, Main Dishes , egg salad, egg salad sandwich, sandwich recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.