On our hard-boiled eggs. Today starts "National Egg Salad Week" which doesn't end until April 18th if you've got a full calendar today. The entire month of May is "National Egg Month" if you miss salad week.
Apparently, we're meant to take our dyed Easter eggs and make salad out of them. Egg salad is a typically American food -- a protein salad, if you will. Cousins include tuna, chicken,ham, crab and lobster.
Traditional ingredients inlude: tomato, onion, lettuce, pickle relish. Non-traditional (and these are very "non" to me) are cooked lentils, peas, peppers and/or cottage cheese.
Typically, the French cut to the chase with Oeufs Mayonnaise -- peel it, cut it in half and slather the tops with mayonnaise. They also serve hardboiled eggs with olives or sausage with drinks.
Didn't dye eggs this year? No worries. Ralph's Supermarket sells a pair of them for $1.19 as well as presenting slices in their salad bar.
From my 8th grade Home Ec class -- EGGS MIMOSA
2 hardboiled eggs, shelled, cut in half. Carefully prise the yolk out and set it aside. Fine chop the whites and hang onto them ...
Make a white sauce of 2 T butter and 2 T flour, stirred until it begins to faintly turn brown and then start adding milk, a bit at a time, until it reaches gravy consistency. Drop in the chopped whites, stir well and serve with the yolks grated over the top.
Bon appetite.
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