Hi everyone. O.K., my car died in my driveway and I had a sitter for only two hours! I quickly took my niece, Bailie’s, car that she left in our driveway when she left for Boulder to go to College. Little did I know I was taking my life in my hands. That short drive of 1 1/2 miles to Starbucks almost caused this 6 year driving veteran a full fledged panic attack. The breaks were barely breaking and the ride was as smooth as a metal dog crate on wheels. When I miraculously arrived safely at Starbucks, I quickly called my friend Abby to have her husband come pick me up so that he could drive Bailie’s car home and I could drive his sleek, fancy one. God Bless them both.
Well, NOW I can fully relate to all you cooks or novice cooks out there who do not have the proper equipment. It can make us frustrated, afraid, unable to focus on the task at hand and make it an overall unpleasant experience. For Pete’s sake, go on Ebay and buy that Cuisinart or hand held blender or slicer that will work flawlessly so that you can enjoy your process! It is worth it.
This is Bailie’s favorite Egg Salad recipe, perfect for a summer lunch or dinner on a hearty, grainy bread or on a bed of lettuce. You can also mush it up for baby food.
Bailie’s Favorite Egg Salad:
*12 hard boiled eggs, peeled and chopped*
handful of trimmed, washed, finely chopped dill, about 1/3 cup
1/3 cup plus one TBS mayo
1/3 cup currants (these are tiny raisins)
1 TBS Dijon mustard
salt and pepper to taste (we use about 1/4 tsp salt and about 7 grinds from a pepper mill)
Add mayo and mustard to eggs and combine well. Add dill, currants, salt and pepper until combined. Add more of whichever ingredients you deem necessary.
*Many people have tips on boiling eggs. One is to put the eggs in a big pot with enough water to cover them by an inch or two. Let them come to a boil for 5 minutes. Immediately immerse eggs in cold water and peel when they are cool enough to not burn your fingers. Enjoy!