I have been slowly going through some old posts, and re-shooting the recipes.  Someday when I have even more down-time, I am going to start remaking some of these recipes, as they are favorites of ours.

Some of the most popular posts on Chez Us are the egg series we did back in 2009.  We wrote about how to make the “perfect” eggs, whether they are poached, scrambledsoft boiled or hard boiled.  In addition to serving them as a breakfast item, we took the technique into other recipes for different times of the day.

As we are working from home full-time now, I am on the look out for quick and easy lunch recipes.  I don’t have a lot of time, or maybe I just don’t want to devote that much time, for lunch, so the recipe has to be down right dirty.  A favorite of ours is Ella’s Egg Salad.

Here is the original write up:

“Hard boiled eggs are great for a light breakfast with a piece of toast and fruit.  It also makes for an easy take along snack, just toss it into a container and pop it in your bag. One of our favorite lunch time treats is Ella’s Egg Salad Sandwich.  Ella is only 5, almost 6, but she has been making egg salad for about 3 years and she really has perfected the recipe!  We like to serve it alone as is or on a baguette.”

I use to take care of Ella full-time and was always trying to come up with fun, easy and delicious meals we could make together.  Ella loved hard-boiled eggs just sliced with a sprinkle of salt, so one day, we took it to another level.  I gently guided her;  but, she did all of the creating herself.  I remember her sitting on the kitchen counter cutting the eggs with a little plastic knife, she was so adorable.  Then we would measure each of the ingredients into the bowl.  She would stir and stir, and taste and taste, before the eggy mixture was perfect.  It was so much fun.  And … she created this delicious lunch time treat.




Recipe:  Elle’s Egg Salad


* makes two sandwiches

  • 3 perfectly hard boiled eggs
  • 3 tablespoons mayo
  • 2 tablespoons Dijon mustard
  • fresh dill, handful, roughly chopped
  • fresh chives, handful, minced
  • kosher salt, to taste
  • fresh cracked pepper, to taste

How To:

  1. Roughly chop your eggs.
  2. Add them to a mixing bowl with the mayo and mustard, stir until mixed, fold in herbs and season with salt and pepper.
  3. Serve.
  4. Eat.

Serving Suggestions: as a salad either alone or on a bed of baby lettuce. As Ella suggests, eating it from a spoon or alongside a baguette.






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