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For Amy, from my mother. This is a superlatively tasty egg salad. It is not quite like egg salads you are used to; it is drier, and more fine in texture. It is terrific on crispy toasted things.
THE ONLY EGG SALAD I LIKE
6 or 7 eggs
1 large or 2 small yellow onions, sliced thin
6-8 oz fresh mushrooms- pref. cremini, baby bellos, or other dark type, sliced
Extra virgin olive oil
Salt and pepper
Dill, preferably fresh
Mayo
Paprika, preferably hot hungarian (optional)
In frying pan with a generous double blurb of olive oil, slow cook onions until pale gold; add mushrooms a little later, timing so they will be ready at the same time as the onions.
Put onions, mushrooms and hard boiled eggs, cut up coarsely, in food processor. Pulse off and on, checking frequently, until combined and in small bits, but still fluffy, rather than pasty. (If you have no food processor, this can be instead chopped very finely in a mezzaluna or with a sharp knife -- it is very time consuming, but also very authentic, as this is how the old bubbies did it.) Scoop into bowl. Add several large spoons of mayo, and chopped dill and stir to mix. Taste. Add salt and pepper. Smooth top of bowl and sprinkle with paprika. Chill.
Posted by redfox at September 17, 2003 10:02 PM (recipes) | Comments (1)
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Yay! Now I must have brunch - for though I do not need an excuse to eat egg salad, I think this version deserves more than white bread and the lunchroom table.
Posted by Amy at September 18, 2003 11:11 PM