Summer to me is a gourmet paradise. The farmer’s markets are laden with fresh vegetables, cheeses, fruits and other delicacies. Tomatoes are my passion but there comes a time when you need something other than that ripe jucy tomato to eat. Eggs here we come! What is more southern than a deviled egg or an egg salad sandwich? When I think of picnics, summer concerts or the beach, a deviled egg or an egg salad sandwich is the first thing that comes to mind.
Both recipes are super easy. Boil your eggs until they are hard-boiled. Pour off the hot water and immerse the eggs in an ice bath to make them easy to peel. Then peal away the shell.
For deviled eggs, slice in half and remove the yolks to a bowl. Then mash the cooked yolks and add salt and pepper to taste. Then add mustard and a bit of mayo also to taste. Stir together with a fork and then stuff each half of the white. Top with a bit of paprika for a fancy occasion.
Egg salad is a derivative of this. If you made deviled eggs for dinner and had too many, simply mash them with a fork and you have egg salad. If you are starting from scratch, slice the boiled eggs into a bowl and then mask with a fork or a potato masher. Add salt, pepper, mustard and mayo, then stir. Serve the egg salad on white bread for that true southern flavor.