Happy Thursday, y’all! I have a great many recipes to share with you and was in a bit of a quandary about which to post today, so I asked the opinion of my young diabetic friend. He took one look at this and it was all over.
He is apparently a big egg salad fan.
I am too, for the simple reason I don’t care for egg whites – unless they’re whipped into a nice, tasty meringue and topping a chocolate cream pie, but we won’t go there right now. (In fact, we won’t go there at all.) If I had my way, there would be all-yolk eggs…along with an all-bacon pig. Okay, a 50% bacon, 30% sausage and 20% spare rib pig.
Hey – a girl can dream, can’t she?
So where was I? Oh, yes – I don’t care for egg whites. However, a good egg salad makes them quite palatable – and this, my friends, is a good egg salad. And since Easter (or Chocolate Bunny Day, as we call it at the Sushi Bar) is right around the corner, this is a delicious way to use up some of those hard-boiled eggs we all tend to have a surfeit of afterwards.
Zesty Egg Salad
6 large hard-boiled eggs, chopped
1/3 cup mayonnaise, preferably homemade
1/4 cup finely chopped red onion
1 small celery stalk, finely diced
1/4 cup dill pickle, finely chopped
1/2 teaspoon Tabasco sauce, or to taste
dash barbecue dry rub
Salt and freshly ground black pepper, to taste
Combine the first six ingredients in a medium bowl until well-mixed. Taste and add salt, pepper and the barbecue dry rub to your liking. Cover and refrigerate for an hour to allow the flavors to blend before serving.