it’s been a snowy few days in seattle! and if the weather predictions are correct, we’re in for a lot more snow in the next two days!
while i actually like the snow (and the potential for snow days that cancel school!), it makes me realize that we’re really not in santa cruz anymore!
and one of the food things i love/miss the most about our hometown is the bagelry, a place that makes delicious bagels and spreads of all kinds to put on top of their bagels. their egg salad is absolutely amazing, and i’ve been trying to perfect the recipe for the past few months. i think i’m finally pretty close, so i wanted to share it with you. enjoy!
one year ago: german pancakes
two years ago: lemon poppyseed scones
three years ago: banana bread
egg salad
yields enough for 3-4 sandwiches
- 4 eggs
- 2T mayonaise
- 1/2t brown mustard
- 1/4c shredded carrots
- 1/4c diced celery
- 1/8c diced green onions
- salt and pepper to taste
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- place the eggs in a pan and cover with cold water
- bring to a boil over high heat
- once the water is boiling, turn the heat down and allow to simmer for 10 minutes
- remove the pan from the heat and immediately run cold water into the pan until all the water is cold
- i usually refrigerate the eggs overnight at this point, but you can skip to step #6 if you want to make the egg salad right away
- peel the eggs and rinse under water to ensure all the shell is off the eggs
- place the eggs into a bowl and use a fork to mash into small pieces
- add the mayo, mustard, carrots, celery, green onions, and salt and pepper to taste and enjoy!