I'm not the most traditional of gals when it comes to holidays, but something told me that Roman would appreciate decorating Easter eggs and it was time to get in the spirit of things. So I bought some eco-dyes to use on our free-range eggs (it's important, you see!) and introduced Roman to the concept of colored eggs. I told him that in a few days a bunny will bring a basket with surprises. Then I remembered the hand written cards left for me on Easter morning singed "the easter bunny" (in my dad's obviously disguised handwriting) with bunny ears and some treats to go with it. For a time I had actually believed all of this. Now I can't wait to see Roman's face a week from this Sunday when he finds his very own basket.
Colored eggs aside, the best part about hard boiled eggs is egg salad. I lay sleepless the other night dreaming up this egg salad, and waited two whole days to pull it together. It was a wholly satisfying lunch, especially for my pregnant palate. These days, everything gets doused in something tangy, spicy, marinated- basically I've been pumping up the flavor in all my food like mad. Since egg salad can be bland, (I always wonder who buys that boring looking egg salad in the delis in NY) I wanted to do everything in my power to avoid that. And there you have it. One lemony, mustardy, dilly egg salad with extra cornichons, comin' up.
Lemon Mustard Dill Egg Salad
Makes one sandwich
2 hard boiled eggs (boiled for 10 minutes and cooled)
2 scant tablespoons mayonnaise
1/2 teaspoon English mustard powder
2 or 3 generous squeezes of lemon juice
fresh dill, about a tablespoon (snipped with scissors)
one stalk of celery, finely diced
4 cornichons, finely diced
freshly ground pepper
In a bowl, combine the mayonnaise, mustard powder, lemon juice, fresh dill and stir with a fork. Chop your hard boiled eggs, and add them to the dressing with the chopped celery and cornichons. Pile this on top of your favorite bread or roll with some bright red tomato, top with ground pepper.
