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| This is not a picture of one of my egg salad sandwiches: I eat them before I ever remember to take a picture. |
May, according to the various and sundry
lists I consult, is National Egg Month. It is also, among other things,
National Salad Month. As one wag I know asked: “is it also National Egg Salad
Month?” Why not?
I do love egg salad. It’s part of my
repertoire of comfort food. My mom made the best egg salad. My favorite is an
egg salad sandwich on my own white bread. The egg salad needs just a bit of
celery for crunch, then I add sliced tomatoes, a bit of salt, a leaf or two of
ice berg lettuce, and voila: a mooshy, mushy sandwich that tastes divine. Some
of the sandwich always winds up falling on the plate, so I always have a fork
handy.
Basic egg salad is just cross-cut eggs,
mayonnaise, and pepper. The mayo is salty enough. Interesting additions are
celery, onions, chives, scallions, pimentos, ham, bacon, what else? Always
diced or sliced nice and small. You can get really esoteric and begin to add
things like mustard and capers, but the simple additions do it for me.
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