Every now and then, a random dish will float through my mind and it stays there. Nothing will do until I make it and satisfy the craving. The other day when I had egg salad on the brain, I knew better than to resist. I love egg salad but for some reason, I haven’t made it in months. I don’t know why … it is delicious, simple to make and a nice cold dish to serve at lunch on a hot, steamy day. The secret ingredient in my dish is a tablespoon of Durkee’s sauce. It is found in the condiment aisle of the supermarket and has a noticeable turquoise cap. In essence, it is a blend of mustard and mayonnaise but it keeps the egg salad from assaulting your tastebuds. Remember, egg salad is the ultimate mellow yellow! A worthy substitute is honey mustard. By the way, an egg slicer makes preparation so fast. You can have it done and in the fridge to meld in 10 minutes.
Yield: 4 servings
6 boiled eggs, peeled and chopped
3 tablespoons mayonnaise
2 tablespoons pickle relish
1 tablespoon Durkee’s sauce or honey mustard
2 green onions (white parts only), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper plus more for garnishing
Place the eggs, mayonnaise, relish, Durkee’s sauce, onions, salt and 1/4 teaspoon of black pepper in a mixing bowl. Stir gently to blend. Cover and refrigerate at least 2 hours before serving cold. Garnish with a sprinkling of black pepper or chopped herbs.