So I have this one member of my family who sometimes just wants to eat vegetables. No, it’s not our pet bunny rabbit, and this person shall remain nameless for their own good. But in an effort to try and get this person to actually read my blog posts, I thought joining in on Meatless Mondays would be a good start. So I stole this person’s dinner idea. Nope, there’s no shame in my game…
And there is no shame is eating a lovely egg salad with tangy, white wine pickled vegetables for dinner. I know what you’re thinking… Why is egg salad worth a whole blog post? And I’ll tell you.
I’ve had many a bad egg salad in my day. The ratio of dressing and spice to chopped egg is important in my book. Too much mayonnaise equals not enough texture, too little seasoning equals the Why Bother? question. My favorite formula for a balanced egg salad is below, I hope you enjoy it, too.
Side Note. I’m really into mayonnaise made with canola oil. No saturated fat!
As for the assembly… Crafting lettuce cups can be fun for the whole family. An interactive dinner if you will, where the kids are free to eat with their hands (they will anyway), and husbands can easily make their own egg salad sandwich if the cups are too much for them to handle (pun not intended, at first).
Plus, pickled vegetables make any meal sassier. And they’re quite simple. And keep for weeks. But that open bottle of white wine you used to make them won’t, so hop to it little bunny rabbits. I did.
- Egg Salad
- 5 hard boiled eggs, rough chopped
- 1/2 cup mayonnaise
- 1 Tbs Dijon mustard
- 2 tsp sweet pickle relish
- 1 stalk celery, minced
- 1 tsp celery seed
- Dash of Worchestershire sauce
- Dash of Tabasco or other hot sauce, optional
- Salt & black pepper to taste
- Pickled Vegetables*
- 1/2 cup carrots, sliced into 1/4-inch pieces
- 1 cup cauliflower florets, in small pieces
- 1/4 yellow onion, sliced thin into 1-inch pieces
- 3/4 cup water
- 1/4 cup rice wine vinegar
- 3/4 cup dry white wine
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- Pinch of red pepper flake
- For Salad
- 1 head Boston lettuce, leaves separated
- 1/2 cup red pepper, small dice
- 10 slices cucumber, halved
- In a medium sauce pot cover eggs with two inches of water and bring to a boil. Cover, remove from heat and let stand for 10 minutes. Drain, running cold water over eggs to cool them as you peel off the shells.
- Combine all ingredients for egg salad but eggs and mix thoroughly. Gently fold in chopped eggs. Season to taste with salt and pepper.
- Bring a medium pot of water to boil. Add a heavy pinch of salt and cook cauliflower and carrots separately until they are tender to the bite (just test one before pulling out the rest with a slotted spoon).
- Drain water from pot and add vinegar, wine, water and sugar and bring just to a boil. Combine cooked vegetables with onions, celery seed and red pepper flakes. Pour pickling liquid over vegetables. Cool to room temperature and refrigerate for up to two weeks.
Vegetables to pickle are of course optional and can be any you have lying around the deep, dark corners of your refrigerator.
Sadie Mae’s Dogtography
Brother Todd loitered around long enough to get told to get lost. It’s okay, he’s used to being the odd one out…