The amount of hard-boiled eggs that one will actually want to consume has no bearing on the thought process to determine how many hard-boiled eggs a trio of children should decorate. As all thought processes involving activities on a day that children are home from school, the amount of the diversionary activity is directly proportional to the amount of insanity being suffered from the parent who has been breaking up physical fights, answering questions and mediating verbal disputes since 6 a.m. That being said: we made a whole lot of hard-boiled eggs last Friday.
Now that the house is still, and the kids are back in school, things are quiet, the not-as-insane mother is contemplating how to have a quieter house when the children are home, but a not-quite-this-quiet house when they are gone. It’s the classic “I can’t wait until they’re at school” then “Gosh, now I miss them” syndrome. More importantly, there is the issue of what to do with the eggs.
I was once told by a friend that egg salad is best when done simply. “Eggs, mayo and mustard,” he said. I made it that way for a while, and it was fine, but it got a whole lot better when I started throwing in the kitchen sink. I redesigned it, almost from the ground up, so that it would be more interesting, healthier and taste less like the stuff I used to get at a general store near my office that had a deli counter and a shoe repair operation in the same location.
Here’s the basic concept: start with regular egg salad, make it fancy by adding artichoke hearts, make it healthier by cutting the mayo in half and using plain Greek Yogurt for the other half, add extra protein by throwing in a handful of garbanzo beans (alright, so that was less about added protein and more about figuring out what to do with the garbanzo beans left over from last night’s pasta). It’s just egg salad, but it kicks butt.
makes four large sandwiches or six small sandwiches
5 hard-boiled eggs, peeled and chopped
1 14-ounce can quartered artichoke hearts, chopped
3 stalks celery, chopped
2 green onions, chopped
handful garbanzo beans
1 tablespoon mayonnaise
1 heaping tablespoon plain Greek Yogurt (or plain yogurt)
1 teaspoon mustard
1 dill pickle spear, chopped
1 tablespoon brine from the pickle jar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin (optional)
Mix ingredients together, spread on a heap of lettuce greens and eat as a salad or spread on sandwiches.