Egg salad is one of those things that I love, but rarely make. Because, let’s face it, making egg salad is a total pain in the ass: carefully boil eggs, wait for eggs to cool, peel eggs, pick out inevitable pieces of shell that stick to egg, chop eggs, chop other stuff . . . For some reason, yesterday I was motivated to get my egg salad on and today I was in egg salad heaven. I have a secret for making Egg Salad of Supreme Deliciousness and I have to warn you: it’s crazy decadent. Are you ready for it? The secret is: butter. Mmm, just a little butter mashed in with those eggs and mayo makes all the difference. Because butter is nice and solid when it’s cold, the addition of butter to the egg salad mix creates the perfect, creamy, slightly firm consistency. Seriously, it’s a revelation. How much butter you ask? It doesn’t take much: about a tablespoon for six eggs. Mash the butter in first and then add the minimal amount of mayonnaise (and any other stuff you like in your egg salad). Don’t forget the smoked paprika. Then spread a little egg salad on skinny bread and give it to your kids for lunch. However, don’t serve this amazing egg salad with Cheez-Its and pizza-flavored Goldfish. Only a crazy person would do that. The plain yogurt with applesauce and coconut sugar is a much better accompaniment.
Because you went through all the trouble of making egg salad, you can enjoy this:
Just be sure you have a little self-control and don’t make yourself a second piece of toast slathered with egg salad. Unless, of course, you plan to work it off with some vigorous Zumba-ing.