Monday, March 12, 2012

Kid Approved Egg Salad

I only learned that WP liked egg salad when he helped me make it one day, and couldn't stop sneaking bites of it. Normally, I don't think egg salad is a big hit with kids. But this isn't something I make 'especially for kids'. This is something I make for ME. All for myself. I first found the recipe for "Egg Salad Sandwich: the only one I'll eat" on 101 Cookbooks right after William was born. I was craving egg salad, and I don't even know that I'd ever had it. But I knew I wanted it.  Maybe all I really wanted a small sense of normalcy... and egg salad seemed normal. You know, like something you could order in a cute cafe at lunch with girl friends. The normal that existed before the bleary-eyed newborn days at home. So, for that reason, this egg salad is a sense of normalcy for me. Every once and a while, I make it for myself for lunch, and it feels like such a grown-up treat!  If you are a stay-at-home mom, make this for yourself and enjoy your lunch!  Give some to your kiddos to try too, but if they don't like it - no big deal. You made it for yourself anyways! And if you are a working mom, make this the night before and take it for lunch. It gets even better after it's been refrigerated.  

As a bonus: if your kid does like this egg salad, it's VERY nice to add to the lunch rotation and have a break from the usual!

Kid Approved Egg Salad
Adapted from 101 Cookbooks
6 eggs (or 4 eggs and 2-3 egg whites)
2 stalks celery, washed and chopped
1/2 bunch green onions, washed and chopped
1 Tablespoon mayonnaise
squeeze of lemon juice
salt and pepper to taste

First, hard boil the eggs.  I follow the method that Heidi uses on 101 Cookbooks, and it has never let me down. Place the eggs in a pot and cover them, by about an inch, with cold water.  Place the pot on the stove over high heat and allow the water to come to a rapid boil. Turn of the heat and cover the pot for SEVEN minutes (don't forget to set the timer!)  During this seven minutes, you can:

  • put some water and ice in a bowl (you will be immersing the eggs in it later - to stop the cooking)
  • chop the celery and green onions
  • combine celery and green onions with the mayo, lemon juice, salt and pepper
After the seven minutes, immerse the eggs in a bowl of ice-cold water for THREE minutes to stop the cooking. Peel the eggs. I like to peel mine under cold, running water. Coarsely chop the eggs, then add them to the celery/green onion/ mayo mixture and toss lightly to coat. Serve on a slice of whole wheat toast, on top of salad greens, or with avocado slices. 

hard-boiled, peeled eggs
coarsely chopped eggs - look how rich and yellow the yolks are and how clean and white the whites are:
the "seven minute" method is GREAT!
lunch is served!  Note: WP picks around the celery, but otherwise likes the egg salad

1 comment: