Egg Salad

When my mom and I were discussing tea parties, she said that her rule of thumb is to serve one “exotic” thing along with “normal” dishes.  Meaning, if her guests do not particularly care for or want to try the “weird/exotic” item, their plates will be filled with her other food that is not quite so scary.  🙂  This is actually a good rule of thumb for parties, not just afternoon tea.  A hostesses goal is to make her guests feel at home and comfortable.  Having plenty of food that is recognizable is comforting, especially those who do not have brave palates.

This is one of those items that always grace her table.  The idea of deviled eggs in the south is common, and most everyone loves them.  The egg salad tastes like a deviled egg in a sandwich.  When I was thinking of presentation, I thought a beautiful Roma tomato would hold up nicely to the richness of the egg salad.  After photographing the plate, I kicked myself for not adding the tomato directly to the salad.  This of course is optional, but the juice tomato with the creamy egg salad is delectable!!!  Also I used country Dijon mustard, but one may use any combination of mustards that equal 1 tablespoon.  Hot and spicy with regular yellow mustard; Dijon mustard with honey mustard; the possibilities are endless.  Suit it to your own tastes.  But enjoy the comfort of an egg salad sandwich that bring the sunny picnic of a Southern summer to mind.

Egg Salad

3 eggs
3-5 tablespoons mayonnaise
1 tablespoon mustard
1 teaspoon salt
½ teaspoon pepper
2 Roma tomatoes (optional)

To hard boil the eggs:  Lay the eggs in a single layer on the bottom of a saucepan.  Cover complete with cold water.  Heat until boiling ( I used high heat).  Then turn off the heat and let the eggs cook in the water for 15 minutes.  Drain and cool.

In a bowl, mix together 3 tablespoons mayonnaise, 1 tablespoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper.  Then peel the eggs and chop coarsely.  Add to the dressing.  If you want more mayonnaise, add a little bit more.  Remember, one can always add more mayonnaise, but one can never take it away.  If you are adding the tomatoes, seed the them and chop them roughly; add to the salad.  Add more salt and pepper to taste.
Makes about 2 cups.

*If you want to put them in tomato cups, slice off the top of the tomato.  Then slice a tiny bit of the bottom off to make the tomato sit upright.  Then take your pairing knife, and gently cut around the outside edge to cut out the center.  Then remove with your fingers.  Salt the inside of the tomato, and spoon in the egg salad.

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One Response to Egg Salad

  1. elaine Atkins says:

    Wow, that looks good! I will have to try it! I loved your idea of the Roma tomatoes because they aren’t too juicy and they are usually small, which is nice for a tea! Hugs to you for your good ideas!

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