The behind the scenes “stats” board of a blog are a strange phenomenon. The posts that make the numbers spike are always interesting to me. Generating an audience is a pretty neat trick, albeit one I haven’t mastered yet. I have to assume that content is a little piece of the action- a smidge of a contributing factor- and the content here that sends numbers soaring is neither fancy nor the best of my literary attempts. It is plain old everyone-makes-it-everyone-loves-it-order-it-in-every-greasy-spoon-in-America food.
People love a tuna melt. They love oatmeal cookies or chewy chocolate chip. They love cozy casseroles made with familiar ingredients that are probably already in their cabinets, and can definitely be found at any local grocery store. I’ve decided that in honor of the classics, and because of my super love of classic diner food, I’d start a little series here- a collection of recipes paying homage to the All-American standbys we all know and love. A few weeks ago I posted a tuna melt. Today the star of my show is egg salad.
But before I bang out this recipe, and WHILE I’m paying homage to things that are awesome (like diner food and chocolate chip cookies), I need to address some awards that came my way. I have amassed a small collection of awards in recent weeks and would like to take a minute to acknowledge the winners that nominated me and then pass the recognition on.
Creative Noshing, sometime in between skillet fried potatoes, a move, and a kitchen flood she found time to share The New Blogger Award with me. Take a minute to flip through her super recipes and eloquently penned memories.
Vina Kent passed me the Beautiful Blogger Award– she is a writer, a voracious reader, and blesses my posts from time to time with really positive words.
Domestic Diva, M.D. called me her “probably favorite”, and she is probably really one of mine. She is quick-witted, smart and shares things like Red Wine Risotto and Shrimp Pot Pie. Plus she makes me laugh.
All these awards require that I nominate a few picks for should-read blogs (5 for New Blogger, 7 for Beautiful, and 7 for Kreativ), but I think that the volume of picks here dilutes the effect (19 would be sort of ridiculous). I’m gonna list you a solid five that I think are way worth it:
Year of Healthier Living: writes about trying to green up her household. She posts weekly menus and grocery lists with her farmers market and local finds.
Hot Rod Cowgirl: her photos are stupefyingly beautiful. Click the images on her page for the enlarged versions of her home landscapes that make me JEALOUS.
Go Bake Yourself: High school student and baker extraordinaire. Her cookies are stuffed full of candy and her meringue is professionally torched. This girl is going somewhere.
Little House, Big Heart: Just found this one a few days ago. Newlyweds, new house- lots of super ideas.
Masala Art: a collection of recipes, posts reveling on her cute as ever little boy, and 5 things on Foodless Friday! I really dig the 5 things.
I also created a page listing all these awards, complete with the pretty stickers they came with!
And for the egg salad…
I hard boiled 6 eggs and then gave them a bath in cold water. I keep the water running while I peel them.
I separate the whites from the yolks…
Then I smush the yolks and dice the whites. The yolk gets dressed up like a deviled egg… mayonnaise, salt, pepper, and pickled relish if you are so inclined. And a dash of paprika. I add chopped celery and onions to the diced whites cause I like a little crunch.
Mix it all back together.
Smear the egg salad all over whole wheat toast and smother it with crispy green lettuce.
Classic Egg Salad
Ingredients (Egg Salad is all about preference- no measurements necessary. Eyeball it.)
6 hard boiled eggs, cooled, peeled, yolks and whites divided
mayonnaise
salt & black pepper
pickled relish
paprika
celery, finely diced
onions, finely diced
To Make
Smush the egg yolk with a fork and stir in the salt, pepper, mayonnaise, pickled relish, and paprika. Mix well. In another bowl combine the egg whites, onions and celery. Stir it all together and eat it off the back of the spoon… or make a sandwich.
Thank you for mentioning my blog! What a great gift on a day that has been like a roller coaster! And now I’m in the mood for some egg salad…
You’re so welcome!!! I love your posts- everything from the recipes to the little tips and I really love the meal planning and menus. I totally admire your efforts and what you’re trying to do.
Tuna melts and egg salad sandwiches are among my favorites (and are probably on everyone else’s list too). Your sandwich looks really good. Congratulations on another award…very deserved (for your storytelling, great humor and just plain good food)!!
I plan to visit the blogs you listed. Hope you have a great weekend!
Thank you, Allison! Your comments are always so sweet
Egg salad is awesome. We only ever have deviled eggs on holidays or for big family get-togethers (though I don’t know why that is?), but egg salad is sorta like a deviled egg sandwich. A little labor intensive (chop, smush, whip, chop, chop, toast, chop) , but a good little treat!
My mom is obsessed with egg salad!
Haha that’s funny. It is good though… that’s probly why. Just sayin
Thank you for mentioning my blog and for blessing my day with an award!!!! You made my day! I love your recipes and your blog…..and egg salad is one of my favorites and I definitely will try this recipe….yum:)
You are waaaaaay welcome! I only recently followed your blog, and I don’t know why it took me so long cause I always find myself following my subscriber links to your page so I can gawk at the photos. I am totally in awe at both your skills as a photographer and the inspiration you have to draw from. This is a really good and easy egg salad recipe- try it!
I want to try an egg salad soon. When I do I’ll be coming back for this recipe. The sandwiches look fantastic!!
Oh Tia you should!!! It’s super simple. My sweetie comes home for lunch everyday and when I don’t have lunch meat or leftovers and get tired of tuna fish, I like to sneak egg salad in there from time to time. It’s a nice switch.
Oh I LOVE egg salad! Glad I found you!
Oh me, too! Because I followed this link to your page and made friends with squirrels!
Attention all readers that catch a glimpse of this comment: go see the squirrels!
Well Thank You!!!!
Pingback: A Perfect German Morning « Go Bake Yourself
Thank you so much my friend – I have posted up a link and I appreciate this support very much
Cheers
Choc Chip Uru
Psssshhhh! Thank you!
I’m blushing! Thanks so much for mentioning Little House. Big Heart! You just made my sleepy post-daylight-savings-time morning!
You’re welcome! I was really glad I came across it.
Oh, gosh, I love egg salad. After looking at the picture, I want it now! Too late at night though. American’s Test Kitchen/Cook’s Illustrated has what they call “the perfect” way to hard boil eggs. I works for me every time:
Put eggs in pot and add enough cold water to cover by 1 inch
Bring to a boil
Cover with pot lid and remove from heat
Let sit for 11 minutes
Remove eggs from pot with slotted spoon and place in bowl of cold water with ice – be sure iced water is very cold and covers eggs – for 5 minutes
Remove from water and gently crack and roll eggs on counter to loosen shells
Peel shells from eggs
Sounds about right
I s’pose those are the directions I follow without actually following directions. In my years toiling away in restaurant kitchens, I have probably hard boiled and peeled enough eggs to feed a small army. And the perfect hard boiled egg is always fodder for a long discussion! Thanks for stopping by- hope you’ll come back soon!
Trying to get caught up since my visit with my cousin. Thanks for the mention. Love tuna. Looks yum!
Thank you! I sneaked you in to the Awards page I made, too. I hope some readers come your way, cause everytime I make a recipe you posted I’m so glad I did!
Well done you Heather! Congratulations on another award!
I have so much to catch up on and you certainly aren’t making the to-do list any smaller…..must have an egg sarnie now..grrrr…no eggs in the house…grrrr
What in the world have you done with the eggs? Caroline, you can’t bake without eggs. Also, I apologize for adding things to your list. t wasn’t intentional, I promise. If it makes you feel any better, everytime I read your blog I crave things that I will never be able to make because the people that order stock for my local grocery (what is my problem with the grocery store all the time, eh?) think that a well stocked pantry=white rice and boxed potatoes. Blech. I was about serious about the mail order
ROFL!!! I have baked with all the eggs! 24 of them! O_o. Had the husband’s colleagues and bosses for dinner last weekend and it was 24 to cook, water and feed!!! never cooked for so many in me life! Made good ol’ chilli which went down well along with other stuff…but the humungous chocolate cherry trifle took a fair few of the eggs.
I truly, didn’t want to cast an eye at another egg for at least a week. i almost made it and then I see this post….grrrr
Send me your address…
Am serious!
Pingback: Seven Things… « Sugar Dish Me
Pingback: Green Egg Salad « IamSimplyTia
Pingback: Egg Salad Sandwich + Packing | Main St. Cuisine
This looks Delish. Love what you did with the eggs
Thank you! Egg salad is one of my most favorites
Pingback: Diner Classics: Club Sandwich « Sugar Dish Me