Tuesday, May 25, 2010
Dilly Egg Salad
Brian and I both love egg salad. In fact, this love goes way back . . .
Brian got his first "real" job the first summer we dated. It was the summer he turned 18 and I turned 14.
I used to be younger than him, but somehow I think I caught up.
Anyway, there was a little deli close to the small print shop where he worked. Both have since closed their doors. But during the summer of 1983, one provided Brian with a way to earn money and one provided Brian with a way to spend money.
That little deli had the best egg salad around. They would pile the egg salad so high on the sandwich that half of it would fall down your arm while you ate it. By the time you finished eating the sandwich, chips and dill pickle slice and washed it down with some Pepsi - all was well with the world.
Summer eating at it's best.
3 hard boiled eggs, chopped
1/4 cup small-curd cottage cheese
2 Tbsp. dill pickle relish
3 Tbsp. mayonnaise or Miracle Whip
1 tsp. Dijon mustard
salt and pepper to taste
In a bowl, combine the eggs, cottage cheese, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread. Top with lettuce if desired.
Makes 2 servings.