The Egg Salad Sandwich

When I was in my 20’s, I attended a bridal shower where the most delicious chocolate layer cake was served. It was a very classic, homemade cake with the most perfect balance of rich, creamy frosting. After devouring every crumb, I discreetly made my way to the hostess, expressed my gratitude for baking one of my very favorite kinds of cakes, and quietly asked for the recipe. She looked at me rather sternly, and replied, “No, I don’t share my recipes.”

Stunned, I walked back to my seat. I simply had no words. Why wouldn’t someone want to share? Especially with another like-minded person who truly appreciated that slice of cake? Was the recipe coded? Under lock and key? My mother always shared her recipes. I always share my recipes. After all, isn’t it a compliment? 

I will never forget her response, and frankly, it took me a long time to muster the courage to ask anyone for a recipe again. 

Anyone who knows me will confirm that when asked, that recipe or name of a favorite bistro will be in their inbox the very next day. My gracious Italian friend, Marilena, goes as far as bringing the ingredients, and the recipe along with the dish. Although, I must admit, I never go quite that far.

Many years ago I opened a restaurant called Chestnut Lane so that I could share my recipes. But one of the most truly gratifying parts of running the business was seeing the smiles from my customers when they enjoyed my food – or hearing from them after they received compliments for takeaway or catering they served at home or brought to friends. 

Every day was like a party. People coming and going, greeting me, and sharing the joy of good food.  I never, ever, worked so hard in my life (and trust me, I’ve had a lot of jobs), but the customers kept me going. I thoroughly enjoyed sharing my love of food with strangers who soon became friends. However, after several years, I realized that operating a restaurant was more than full time work and was taking a toll on my family, so I had to stop. 

Now what warms my heart most is when I run into people who recall in great detail a specific dish or baked good that they loved. About a year ago, I was at an exam with my doctor, and in the middle of our conversation, he said, “My daughter still talks about your chocolate chip cookies!” Yes, no joke!

Over the years, I have promised friends and former customers that I would compile favorite recipes to share. When I contemplated blogging, but saw a saturated market, a wise person advised—“you will be successful if you have something to say that people want to hear.”  

I’ll start off with my ridiculously simple Egg Salad (below). This dish was incredibly popular on the menu – and can be dressed up or down, depending on the occasion. Prepare the recipe for a quick, hearty meal for family sandwiches, or scoop it on mini-brioche toasts with a small dollop of caviar (an inexpensive black lumpfish caviar will do) and place on a thyme garnished serving plate for a cocktail party.

Oh, and speaking of sharing, please share my site with your friends and family. I’m secretly hoping that one day this note will reach the woman at the bridal shower—and she’ll finally release that Chocolate Cake recipe—or by this time, I bet she has other fabulous recipes to share.

INSTRUCTIONS:

The key to the beautiful color is not to overcook the eggs (otherwise it gets the green tint around the yolk).

Take the eggs place in a pot add water to cover by 2 inches. Add a splash of oil (any kind-this helps to peel them easier). Place on stove and Turn on high heat. As soon as it comes to a boil, reduce the flame to the lowest flame and cook for 12 minutes-exactly. Immediately, drain the water and cover with ice cubes and cold water to stop the cooling process. 

When cooled, peel the eggs and slice in a egg slicer. I do a cross hatch pattern-first one way and then I turn the egg 1/4 and slice the other way. This cubes most of the egg. When finished run a sharp knife through any remaining long pieces to cube. 

Mix mayo and Dijon together. Toss lightly into eggs. I under dress my egg salad but feel free to add more if you like it that way. 

Add a dash of Tabasco, shallots and salt and pepper to taste. It’s important to use white pepper otherwise the flecks of black pepper looks unsightly.