Earlier in March my boys and I visited Austin, Texas, for a little visit with family. We sure picked a good weekend – the weather was the kind of perfect spring that comes but once a year and all too briefly. Brilliant, cloudless blue skies, warm sun, cool breezes.
Trees were putting out tender little leaves, blades of bright green grass were pushing up everywhere, sour grass (yum!) covered the hillsides, and Texas Mountain Laurel and a bunch of other lovely flowers I don't know the names of were blooming. In short, spring had sprung.
At that time, spring had not sprung in upstate New York. We had headed out on the heels of a two-day snow-sleet-ice-rain storm. Perhaps that is why I was seized by a desire to make egg salad – which I consider to be a sort of culinary harbinger of spring – in the midst of the white stuff falling from the sky.
I had some fresh dill and some celery left over from making chicken soup for a friend. There's something so incredibly spring-like about fresh dill – the fresh, light flavor, the tender, feathery, green fronds.
And I had some hard-boiled eggs hanging out in the fridge.
So I mixed up this simple and dee-li-cious egg salad. It's a much more classic interpretation than I typically make but it was a hit with me and the husband.
Happy spring to you all.
Egg Salad With Fresh Dill and Celery
4 large hard-boiled eggs, peeled
2 tablespoons sweet relish
2 tablespoon mayonnaise
1 teaspoon mustard
Freshly ground black pepper
2-3 stalks celery, leaves and ends removed, finely chopped
1 tablespoon finely chopped shallot or onion
1-2 tablespoons chopped, fresh dill
Cut the eggs in half length-wise. Scoop the yolks out into a bowl and mash with a fork. Add the relish, mayo, mustard, salt and pepper and mix to combine.
Chop the egg whites into cubes/squares and place them in a bowl along with the celery and onions. Add the yolk mixture, dill, and mix well.
Taste and adjust salt, pepper, etc., to taste. Serve on bread, crackers or a bed of lettuce.
Related post: Curried Egg Salad