Perfect Egg Salad

I think I may need to admit I have a problem. A problem with obsessive grocery shopping... Are there support groups for those? And if so, where do they meet? I have had the first three days off to myself in months, and I have gone to both grocery stores near my house  each day. The first time today I went with the sole purpose of getting salt, which I forgot altogether and bought strawberries, ketchup and almonds. The second time today I went back to get salt  and ended up getting ingredients for tacos when the original dinner plan was for burgers... It's a vicious cycle, and I need to use the things I have on hand instead of this ridiculous system of going for 1-2 things several hundred times a week to tickle my every culinary fancy.  


Last night's menu was supposed to consist of turkey meatloaf, homemade mashed potatoes and broccoli, which I abandoned altogether when my boyfriend had friends over to record. Not that I don't love feeding people, but feeding a musician or giving them beer is like feeding a stray cat; they will NEVER leave. So I made egg salad instead, which is something I love, and it's cheap to make a big batch of to eat for a few day's worth of lunches. And it doesn't create an intoxicating smell that will entice a bassist and drummer out of a studio to come sweet talk you out of your last Sam Adams and eat half your meatloaf.

Perfect Egg Salad

-6 eggs

-1/4 cup mayonaise

-1/4 cup minced yellow onions

-1 t. dry mustard

-1 T. paprika

-1 T. dill

-1/2 t. salt

-1/8 t. pepper

Directions:  Place eggs in a sauce pan and just cover with water. bring to a boil. Let boil 30 seconds then place a cover on and turn off heat. Let them sit 20 minutes. Rinse with cold water and peel. Place eggs in mixing bowl and cut into small chunks with a fork or mashed potato masher. In another bowl mix mayo, onions, mustard, paprika, dill, salt and pepper. Scrape into egg mixture and toss to combine. *This makes enough for about 4 sandwiches.

                     
                    You can add extra of any ingredient you want to personalize it to your tastes. 

I've monkeyed around for years with egg salad recipes because it was one of the first things I learned to make, and I think I finally found a winner. It's crunchy and creamy, and full of protein, Vitamin E and good fats galore (as long as you make sure your mayo doesn't have trans fats in it.) Oh yeah it's really cheap too, which is always a bonus!

I put it  it on one of those sandwich thins that look like a hamburger bun that got hit by a truck, and a big fistful of spinach, and it was the perfect lunch.