The personal blog of author Kelly Sedinger, chronicling the adventures of one overalls-clad wanderer.
Not only nay but EWWWW!
Like so many of these things, it depends. The way I make it, yay:Use one of those wire things to slice up the egg into small dice rather than crushing with a fork.Use minimal mayonnaise.Flavor with a small amount of dill pickle relish, dry mustard, possibly white pepper.Dust liberally with smoked paprika.Serve on toasted white bread.That said: I won't eat egg salad if it has celery or big chunks of onion in it, or if they've used curry powder or other "weird" additions.
Yea. And yay. Also:"It is written, 'he who makes the best egg salad shall rule over heaven and earth.' Don't ask me why egg salad — I've got enough aggravation."
Yes. Si. Da. Oui.
The cardiologist said Nay. :(
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Not only nay but EWWWW!
ReplyDeleteLike so many of these things, it depends. The way I make it, yay:
ReplyDeleteUse one of those wire things to slice up the egg into small dice rather than crushing with a fork.
Use minimal mayonnaise.
Flavor with a small amount of dill pickle relish, dry mustard, possibly white pepper.
Dust liberally with smoked paprika.
Serve on toasted white bread.
That said: I won't eat egg salad if it has celery or big chunks of onion in it, or if they've used curry powder or other "weird" additions.
Yea. And yay. Also:
ReplyDelete"It is written, 'he who makes the best egg salad shall rule over heaven and earth.' Don't ask me why egg salad — I've got enough aggravation."
Yes. Si. Da. Oui.
ReplyDeleteThe cardiologist said Nay. :(
ReplyDelete