Eggs 'n' Herbs 'n' Lettuce

Hello sunshine!

Even if you are hiding behind a cloud, I know you are there.
Even if it is raining so hard the drops bounce and fall a second time, I know you are there, because it isn't dark.  And my cat is starting to do his passive-aggressive SUPER LOUD purr in my ear before the alarm goes off.
Which is his oh-so-gentle way of saying, "Hey lady! You, with the thumbs!  It is light outside, so why are you sleeping.  Change my water so I can splash it around and then come nap in your warm spot."

Anyway, it also means that the Farmers Markets are open and the herbs I repotted are keepin' up with the weeds, and the hens all over the Pacific NorthWe(s)t are cackling away over their new spring eggs.

Egg Salad time my friends!

Egg Salad Sandwich - the good kind

(for 1 sandwich - multiply as needed) 

Ingredients:

handful of herbs

(parsley, cilantro, basil, chives, oregano, maybe a little mint - whatever is available.)

2 eggs

lettuce

mayonnaise

1/2 tsp mustard

salt & pepper to taste

bread

Equipment:

pot with a lid

slotted spoon

kitchen towel

"cereal" sized bowl

fork

Prep:

Fill the pot about half full of water, enough to cover the eggs, plus a little.

Place the eggs in gently, and out on high heat.  

Keep an eye on it while rinsing and chopping up the herbs.

Also give the lettuce a quick rinse and dry.

As soon as the eggs come to a full, rolling boil.  Turn off the heat and let them sit there for about 5 minutes.  If you end up letting them sit for half and hour, they will still be fine.

Cook:

Remove the eggs from the hot water with a slotted spoon.  Place them on the kitchen towel so they can dry and cool enough to handle.

Give them a few gentle knocks on the counter, and peel off the shell.

Tear the peeled eggs in half, and put them in the cereal bowl.  Start mashing them with a fork.  Add a spoonful of mayo, the mustard, and the herbs.  Mash until chunky, but well mixed.  If it looks too dry, add a little more mayonnaise.

Taste for seasoning.  Add salt and pepper until it tastes just right.

Spoon some on to some bread, toss a lettuce leaf on top, finish making the sandwich and enjoy.

Variations:

There's no rule that says you HAVE to make it a sandwich.  Crackers are good, as are sliced veg, tortillas or other flatbread.


Popping egg salad inside a hollowed out cherry tomato makes you look fancy!

My favorite lazy way to make hardboiled eggs is in my electric kettle.  Put in the eggs, hit the on switch, and get back to the eggs in a bit.

(Paleo and Gluten Free people - ignore the bread but still go make this)

(For my longest readers - yes, this is a revisit, but THIS time, I wrote down a recipe!)

Egg Salad and Herbs

Egg Salad

Another one of those things that started out as a really good idea, but has gotten pushed around, over simplified, had all the love and originality removed, and we have been made too afraid of fats to appreciate the good the ones in their whole food form do.  And there are few things "whole-er" than eggs.

The laziest way possible to hard boil eggs.
Pop them in your electric kettle, fill to the "full" line,
press the go switch, and get back to the eggs any time
from 5 min to a half an hour later.

Tap gently all around on a hard surface
then peel off the shell - in a nifty strip if you
and your eggs are good.

Work through your eggs
and look - no icky green with the gentle boil.

torn in half is a nice way
to start the salad.

Add a few handfuls of chopped herbs - parsley, cilantro, chives,
oregano, and more cilantro

mustard, salt, pepper and mayonnaise
maybe a little lemon juice if you have some.

ciabatta rolls and lots of fresh summer lettuce 

Enjoy the good summer greens!