Egg salad for me

To me, the name egg salad seems to be a little bit of a misnomer – there really is not much by way of salad going on. But that doesn’t stop it from being delicious. And while egg salad seems to be a year-round favorite, I can’t help but think there is something especially spring-like about it.

Who knows how many variations on egg salad you’ll find out there. But I like to keep mine pretty simple. While there is a science to cooking the eggs just so, I also think that freshly cooked eggs, quickly mashed and eaten right away are most creamy. I know, egg salad is a versatile spread to whip up for future meals, but eaten right away, I’m betting you won’t find yourself added nearly as much mayo to the mix, if that is part of your recipe.

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I whipped up a batch last weekend and foraged for a few fresh herbs from the garden. The chives are going to town and needed to be trimmed back a little. And while I’d never added thyme, I though a few snips made a nice savory addition. I’m also still hoarding a few more Meyer lemons, so I added just a touch of zest – so good! Really, it’s hard to go wrong with the egg salad. And on a lovely afternoon, a little egg salad on a toasty slice of bread might be just what you’ve been looking for. Happy weekend!