Ohmigawd, it’s so good to see you! Let’s make egg salad today.

Hello Intarwebs!  MWAH!  I’ve missed you so . . .

 I have been so busy!  I was cooking, and cleaning, and decorating, and doing all sorts of house-wifey-hostess-y type stuff for Easter.  It was fun, but wow, I’m exhausted and I was dying to get over here, because I have so much to tell you.

 First off, I see that most of you figured out that you can download my Chinese New Year cookbook for free.  If you haven’t seen that, or done that – get out of here – go on – go do that – right now!!  But, then be sure and come back!

And, then I wanted to tell you that I missed my Saturday Sides post and I’m awful sorry about that.  I thought about it, but there was. just. no. frickin. way.  I mean, you know, I was knee deep in making colored Easter Eggs ala Martha Stewart style at the time, and as much as I would have rather been telling you how to make snappy pea pods, or roasted grape tomatoes, I was consumed with blowing the yolks out of eggs.  Ahh, the good things in life.  I tell you, you get this reputation as a hostess and cook and the next thing you know you’re bent over the kitchen sink with an egg shoved half way down your gullet and you’re thinking “Wow, this is soooo not worth it.”  So, I was thinking that next Saturday I’d give you two recipes instead.  O.k.?  Ho-kay.

Oh yeah, and I was also gonna tell ya this.  Remember when I lost my lemon extract?  Hmm?  If not, you’ll need to go and read about it and then come back for this to make any sense at all.  Well, when I went to sit at my diner table on Easter, there, in the middle of the table sat . . .

That’s right, my girlfriend, that sneaky little sneak, found my lemon extract behind her paprika when she went to make the deviled eggs for Easter Dinner.  Then, she brought it over and set it right in the middle of the table for me to find.  All this time I was sure that bottle of lemon extract was hanging out in the bottom of some long-discarded knock-off Kate Spade hand-bag that I decided I wanted to switch out of at the last minute (most likely under a pile of ink pens, some chapstick, a very stale package of gum, and a couple of ATM receipts.)  Well, we can all rest easy now, because my lemon extract is safe and sound in it’s normal spot, right next to the maple extract.

Lastly, I wanted to thank Hubby for filling in for me when I was “running around like a chicken with my head cut off.”  He’s so funny.  And he did a very good job, too.  He’ll be back every once in a while.

So, I’m wondering if you all have a pile of these laying around?

I have had more folks ask me for egg salad recipes in the last 3 days than I have in the last year.  So, when I pulled this lovely batch of hard boiled eggs out of the fridge today I decided to come up with something new that would really make peeling these bad boys worth the trouble.  I’m really happy with the results.

Can I get an “Amen”?  Can I get a “Yum”?  Good grief, you gotta try this stuff . . .

Bacon and Egg Salad
Adapted from Recipezaar

12 large hard-boiled eggs, peeled & diced
1/2 cup mayonnaise
1/3 cup sour cream
1 tablespoon Dijon mustard
8 ounces bacon, crumbled
1 large stalk of celery, diced
1 teaspoon prepared white horseradish

Place eggs into a bowl and add remaining ingredients.

Oh, goodness me, look what I found next to the mayo in the fridge, but one lonesome little leftover homemade peanut butter chocolate covered egg. 

No need to worry, I made sure it didn’t have to worry about being lonesome any longer. Mmmm. Now where was I? Oh yes, egg salad, right? Yes, well.

Gently stir until well combined.
Serve on bread of your choice.

Hey, I made that bread, and if you want to make some – let me know and I’ll teach you how in another post!  But for now, I’m going to see if I can find any more lonesome treats in the fridge. 

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Tagged as: easter, easter recipe, egg recipe, egg salad, hard boiled eggs