Sunday, April 4, 2010

happy easter

Just a few lovely Easter egg shots for you all. As a disclaimer, most sadly, using red cabbage to naturally dye eggs, does not, in fact, work (although it will turn your water a brilliant shade of deep, dark blue, your eggs, however, will remain an unphased shade of white). The charming little eggplant colored eggs found below are brought to you by the colors red and blue food dye. Oh well. It's the thought that counts, right?

My friend Meghan had the brilliant idea of posting these pictures followed by a recipe for my favorite egg salad. Genius, no? Since I guarantee the majority of you have more than a couple of brilliantly colored hard boiled eggs peeking out in your fridge. This recipe can be halved, doubled, tripled, whatever to accommodate you.

The Best Egg Salad (Ever)

4 hard boiled eggs, peeled and cut into medium-large chunks
4 scallions sliced into rounds, greens and whites
2-3 ribs of celery finely diced
2 heaping spoonfuls of mayonnaise (Hellman's only, please)
1 tsp. dijon mustard
salt and pepper to taste

Combine all of the ingredients in a medium-sized bowl and gently stir to combine. Taste for seasoning. Serve on well-toasted pieces of country bread or ciabatta as open-faced sandwiches. Garnishing with a sprig of dill would be a lovely addition (if you've got it).

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