From Egg to Chick to Hen-- From Boiling Eggs to Egg Salad

Realizing one has achieved adult status is a revelation that comes in stages.  First, you find that you are trusted to vote for more than just homecoming queen.  Then, seemingly overnight, coffee tastes good rather than exciting an immediate gag reflex.  All of the sudden you realize that individuals in their 30's don't look like the ancient dusty fogies they used to, you're contributing to your 401k, and you're keeping houseplants alive.  While some of these milestones are more universal, like plucking the first gray hair from your pate, others are much more tailored to the individual.  For me, I started to like egg salad.  The times, they are a changin'.


Egg Salad

Ingredients:

11 hard boiled eggs (I used the 12th for the candied violets yesterday)

To cook the eggs, put them in a pot and fill with cold water to an inch above the level of the eggs.
Bring to a boil.  Remove from heat and let sit for 16 minutes.  Rinse with cold water to stop cooking and set aside while you prepare dressing and chop veggies.

1 pickle, diced.
1 small shallot diced
1 small stalk of celery sliced (you thought I was going to say diced!)
If available, add some fresh herbs.  I used about 2 ts of chopped tarragon-- love that stuff.

Combine:
Generous 1/2 C of mayo
2 generous tbs of dijon mustard
juice of 1/2 lemon
1 ts salt
1/2 ts pepper

Whisk the above ingredients.

Peel eggs by whacking them on the counter and rolling them like playdough balls under the palm of your hand to loosen the shells.  Make sure to remove the papery skin found in between the egg and the shell.

Combine all of the above into a large mixing bowl and mash with a potato masher.  Give a couple of good final stirs with a spatula or wooden soon and serve on toast points.  Eat your grownup meal, and savor how wise you've become.

As for continued maturation into adulthood, there's still the buying of an extended care insurance policy to look forward to.  And somethings never change.  My mom and dad liked this very egg salad I made for their lunch and that made me proud.