Back on the horse. Makin’ food and takin’ names….or pictures.

I’ve got a new approach to lunch. I used to think of lunch really as repurposed dinner. Leftovers only. I’ve never been a big fan of lunch meat, so sandwiches seemed lackluster, and then there was always a question of what to eat with the sandwich. Chips? Salad? Fruit? But I’ve had a change of heart. While leftovers will of course still be a big lunch source, I have started to think about what I can make exclusively for lunch. I saw a recipe on The Kitchn for a chickpea salad — basically tuna salad but with mashed chickpeas instead. And it was delicious. And it reminded me that I actually love egg salad, too.

So here’s a basic recipe. Jazz it up with different herbs if you want. I avoid the red onion in salads of this sort because I find I just can’t stand that pungent oniony flavor in my mouth all day long. So I’ve used chives for a nice, mild alternative.

Makes enough egg salad for 3 – 4 sandwiches. Don’t skimp on the bread! I like nice sliced french bread, but ciabatta or a roll would be great too. Recipe after the jump.

Simple Egg Salad

6 eggs
1 stalk celery, minced
1 small dill pickle, minced
1 T. minced chives
1/4 c. mayonnaise
1 T. cider vinegar
1 1/2 t. dijon mustard
salt & pepper to taste
pinch cayenne pepper

Hard boil your eggs (can be done a day in advance). My method for perfectly done hard boiled eggs is this: cover your eggs in a small sauce pot with cold water. Place over high heat. When they come to a boil, turn off the heat, put the lid on, and leave them for 12 minutes. Remove from the hot water and cool. Peel & chop the eggs.

Whisk together the mayo, vinegar, mustard, and spices until smooth. Add the chopped celery, pickles and chives and stir. Mix well with the chopped eggs and taste. Add salt and pepper as needed.

One tip — always make your dressing in a separate bowl and add a little at a time. Depending on how saucy you like your salads, you can easily adjust. It’s impossible to undress a salad. This dressing also works for the mashed chickpea salad I mentioned — with the chickpeas I also like to add the juice of 1/2 a lemon. Add a bit of lettuce, pea shoots or watercress in your salad for a nice green crunch.