Tonight I made egg salad sandwiches. I’m sure everyone knows how to make egg salad, but just in case…
I don’t really have a recipe, just a method. If you’ve never had egg salad, but you like deviled eggs, give this a try.
- As many hard-boiled eggs as you think you need (9 eggs serves me and 4 kids)
- Mayonnaise (you can also use Miracle Whip if you like that nasty stuff)
- Mustard – any kind, but yellow salad mustard is the traditional kind
- Salt & pepper
- You can add pickle relish, onions, celery, whatever you like. I like it without.
Chop up the boiled eggs into 1/2″ pieces and put them in a bowl. Add mayo and mustard – about two parts mayo to one part mustard – until it’s all moist, but not soupy. Add the other stuff and stir it up. Spread on good sour dough bread, or toast. Serve with chips and a crisp dill pickle. Mmm…
Tonight I made a yummy dinner.
I marinated some chicken breasts some “Greek Marinade” that I found at the grocery store (and when I go back, if I remember to make note of the brand name, I’ll come back and edit this entry).
I grilled the chicken breasts on my stove top on one of those flat cast iron grill pans (which I obviously hadn’t seasoned well enough, because the chicken stuck, and it smoked, and our very loud smoke alarm kept going off – well, I guess at least we know it works).
I sliced some zucchini and sauteed it in butter and olive oil after seasoning it with salt and pepper. After it was done, I put it in a bowl and crumbled feta over the top.
I also served some boxed couscous (I can’t find bulk couscous around here), and a bowl of greek black olives from the deli.
Even though the chicken sacrificed some of its outer layer to the grill pan, it came out delicious, as did the rest of the dinner (well, I didn’t eat the olives, but everyone else said they were good. Yuck, olives).