Fancy Smancy Egg Salad-For One

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It’s impossible for me to cook for less than an Army as evidenced by the inordinate amount of leftovers in my refrigerator.  No wonder I’ve become a master at re-inventing the leftover.  The problem is, my family is shrinking.  I’m not talking about “Honey I Shrank the Kids”, I mean my babies are all growing up and flying the coop.

McGyver and I have been making adjustments, downsizing and all that.  However, I seem to have problems downsizing my cooking.  With McGyver at work or doing Scouts and my Baby boy with a full schedule as teenagers tend to have, I’m finding myself eating alone more often than I used too.

I instinctively grabbed two eggs, then I put one back.  I could have had a huge deli style egg salad sandwich, although my family is shrinking, my waist is not until they get a targeted shrink ray I have to refrain from indulging.  Or I could have some leftover, but then my hubby would come home after a hard week at work and rummage through the fridge and  find it, then eat it and wash it down with a beer.  Needless to say that I don’t really want McGyver having beer and eggs at the same time (hopefully I don”t need to explain that one further).

I’m firmly convinced that unless I collect eggs myself that it is not possible to cook an egg fresh enough that it peels beautifully. Even our very own local eggs from the colonies don’t seem to peel perfectly or is just me? Naturally that’s nothing to worry about for egg salad but the shells still have to come off.

For decades I peeled my eggs to be used in egg salad, potato salad, etc. Why? Why? One day the light bulb came on and now I just cut the egg (similar to eating a soft boiled egg) and use a small spoon to scoop it out.  It is also handy when I pack an egg for lunch…less shell mess!

1. Tap shell with knife around circumference then cut.

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2. Use a small spoon to scoop out egg. Done!

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Please, someone tell me I wasn’t the only one who always peeled eggs even if they were going to chop them up. Please?

One of the nice things about preparing a meal for yourself is that you can do whatever you like with the food.  If my Baby boy was around no way would he eat a fancy smancy egg salad with capers, green onion and country style mustard.  But he’s not around and I did and I liked it, I liked it a lot!  bonus, by adding all the goodies I needed very little mayonnaise…hello healthier egg salad!

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Fancy Smancy Egg Salad–For One
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  1. 1 large hard-boiled egg, chopped
  2. 1 Tbsp fat-free mayonnaise
  3. 1 tsp Dijon Mustard, coarse ground
  4. 1 tsp capers
  5. 1 scallion, chopped, green and white parts
  6. Salt and Pepper to taste
  1. Mix all ingredients and salt and pepper to taste. Serve on bread, toast or in a lettuce wrap.
The Kitchen Witch
This month I’m participating in Spicie Foodie’s “Your Best Recipe”  click on the button to see bloggers best recipes for the month of March.

I also want to send some bloggy love to Eliot’s Eats for passing on this award to me!


Informal Cookery Definitions A to Z

 Bream.  A European freshwater fish, it is the only kind in it’s genus.  It is commercially fished and fished for sport.

Brew. Is a method by which flavor is extracted from in ingredients such as tea leaves and coffee beans. Or perhaps the best way of all brewing beer.  Alcohol is also brew using a distillery.

Brie. (bree).  My favorite cheese, that’s all you need to know.  Kidding…It’s a soft cheese with a white outer crust that can be eaten.  It is named for it’s place of origin in France.  It can be eaten as is or cooked with.  Bring brie up to room temperature prior to serving.

Brioche.  (BREE-ohsh).  It is a French bread that is yeast based, it is sweet and rich in butter and egg.  It is often baked in a fluted mold with a bobble on the top known as Brioche à têtê (see photo).

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8 Responses to Fancy Smancy Egg Salad-For One

  1. Karen March 30, 2012 at 10:13 am #

    Oh, leftovers… I usually take leftovers and make something totally new with them, so at the end of the meal I have leftovers of leftovers. Ugh! Capers sound good in egg salad; I’ll give that a try. I *hate* to peel eggs and I’ve seen this tip before, but one thing that just totally grosses me out is crunching on an eggshell. I’d be afraid that as I cut the eggs, tiny bits of shell would get into the egg and ruin my whole meal.

    • Giggles March 31, 2012 at 1:04 pm #

      Haha, leftovers of leftovers…me too! cutting the eggs certainly puts you at risk for a little bit of shell! It doesn’t gross me out, and I’m lazy so I’ll take my chances 😉

  2. Eliot March 30, 2012 at 7:58 pm #

    Beer and eggs! LOL

    Yes, ma’am, I think you are a genius and the only one to think of scooping an egg out like that for the perfect peel. I am stealing that idea!

    (My mom says that it is the fresh eggs that won’t peel smoothly.)

    I have a jar of capers that is screaming to be taken out of the pantry for the clean out! So yummy with Dijon!

    • Giggles March 31, 2012 at 1:06 pm #

      You mean I’ve been trying fresh eggs all this time and it’s the older ones that are better? Why didn’t I get that memo???? I’m going to go buy fresh eggs to use and hand on to my current ones and give them a test run!

  3. Lea Ann March 31, 2012 at 6:48 am #

    Tis the season for wonderful egg salad sandwiches. Love your version with capers. I’ll have to try that “cutting in half” trick.

    • Giggles March 31, 2012 at 1:06 pm #

      It is the season for egg salad sandwiches…love em!

  4. Jen @ Juanita's Cocina April 5, 2012 at 11:31 am #

    I had to hunt down your egg salad…and it was SO worth it. My other true love besides lemon is capers. Yes, I reside firmly in the tart and tangy side of the world. Oh well.

    You have SO opened my eyes to peeling eggs. For my egg salad, with 9 friggin’ eggs, I peeled each one of those suckers and cursed the whole time. Why didn’t I just scoop them out?

    • Giggles April 5, 2012 at 11:38 am #

      Jen, you have me in stitches…9 friggin eggs< I know the pain! We obviously have the same taste buds!