September 13, 2017

Egg Salad

All of my bowls are garbage, so you can thank my parents for
the blue part around the egg salad.
I've seen a lot of people posting articles and recipes lately about how the summer isn't over yet. The main point of these seems to be that it's not too late to capture the spirit of the summer and have a great time, and you should totally make watermelon slushies while you still can, and also while you're at it click on some links and buy stuff. I don't know what these people are talking about, because nothing is more summery than going to a picnic or outdoor even of some kind, looking at the egg salad and doing some very frantic math about things like how hot it is outside and how long the food has probably been sitting out of the fridge. There's a reason for this. It's because egg salad is awesome. Or at least it can be. Think about it: if there was a pile of old gummy bears slathered in grape jelly and mayonnaise sitting out there you wouldn't think twice about just moving on to the pesto pasta salad and calling it a day. But egg salad we linger over, because it has the potential for greatness. The fact that it costs like 5 dollars to make a tub of it doesn't hurt either.

Ingredients:

1 dozen Eggs (Preferably chicken eggs. Definitely not fish eggs)
1/2 a Red Onion
1/3 cup Mayonnaise
1 TBSP Dijon Mustard
Salt 
Black Pepper

So straight off we're going to need to boil our eggs. Overcooked eggs end up with hard and discolored yolks which bring shame upon your dojo, and it can be a fine balance cooking them just enough. If only there was someone who had posted egg-based recipes before that you could read and learn from (For those of you too proud or lazy to follow the link, bring them to a boil then turn off the heat and leave them in the water for about 14 minutes. You want more details, hilarity, and also a recipe for deviled eggs? Then follow the stupid link). Once your eggs are cooked and cooled down to a reasonable temperature, it's time to get peeling. Peeling eggs is an art-form inasmuch as it's confusing, frustrating, and everybody who claims to truly understand it is clearly using cocaine. Allegedly, if your eggs are older then the membrane between the shell and the egg becomes more detached, making peeling easier. But, if like me you don't have the time to be lovingly aging your eggs before use, you're just going to have to power through it, and probably yell and cry a lot in the process. Once you've recovered from this process (Physically, that is. The emotional scars will last a good long while) it's time to slice your eggs. And sure, you can get all hipstery and have your eggs "artisanally sliced according to ancient methods," which we all know just means badly cutting your eggs with a knife. Or you can use egg slicers. You know, those cheap and useful things that have been around for decades that make this process take like 2 minutes instead of 20. Slice your eggs, then turn them 90 degrees and slice them again. 
The sandwich jauntily displays itself on a diagonal
cross-section to try and attract a mate.

Now that your eggs are finally finished, all that's left is to choppity chop your onion into tiny bits, then splorp in your mayo and mustard along with an average sized human's pinch worth of salt and pepper, and stir that sucker. Gently. Because the idea is to have a light and fluffy finished product where you can distinguish between egg whites and yolks, not dense and homogenous egg goop. So gently stir until everything is combined, and you're technically done. For a little added color and flavor you can dust the top with some smoked paprika, but that part's totally optional (as opposed to all the other parts of this recipe which are mandatory, and I can totally verify whether you've done or not). Now go ahead and serve that delicious nonsense up plain, or slather it on to a sandwich, or do whatever other weird things you normally do with egg salad. Although personally I think that it tastes better after having a couple hours in the fridge to relax. But what do I know? I don't even artisanally slice my eggs according to ancient methods.