If you regularly read my blog and pay a medium amount of attention, you’ve probably noticed that I don’t eat eggs very often. It’s not that I won’t eat eggs, but just that the idea of eggs can really creep me out. They’re one of those foods that I’ll eat when I specifically want them and never just because they’re in front of me (I wish I was like that with chips and cookies, am I right?).
Well lately, I’ve had a never ending egg craving. I’ve been thinking that it’s my body craving protein while doing this cleanse, since I’m avoiding dairy (and presume that it’s a pretty big contributor to my protein intake because cheese and I are besties), but then it hit me this morning — Easter! We’re coming up on Easter or, as I like to call it, egg salad season. I’ve made plenty of eggless egg salads in my time, but during this glorious time of year, every restaurant in town has egg salad on their menu and it’s just been getting in my head. So this week, I’m giving into my egg salad cravings and I’m giving in hard.
But have you noticed I’m lazy? And that I hate boiling water? Yes. True story, I hate boiling water. For the first time in my life, I have a microwave that sits over my stove, and something about the boiling water hitting the microwave totally messes with my head. It looks like it wants to bead up and fall back down into the boiling pot and I just can’t stand to look at it. My craziness aside, I also like to be able to walk away from the kitchen and be reminded that I need to come back, and boiling water just doesn’t come with alarm bells. So oven it has to be! The bonus of this is that it’s much easier for making a huge batch if you’re thinking about coloring eggs for Easter or want to make the world’s largest batch of egg salad.
Speaking of how crazy I am, do you like crunchy bits in your egg salad? I know people like pickles, relish, or celery in their egg salad but I think it absolutely has to be a uniform texture. Maybe a little bit of mustard, but mostly just mashed up eggs with a touch of mayo or yogurt. Sometimes I like to push the bounds of what is right in the world and use specifically eggless mayo in my egg salad. Just for fun
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