Having a new puppy in addition to a 2 year old husky during a kitchen renovation may be one of those things that should go in a book of how to be good at life that simply says, DON'T DO IT (lol). We just got through with being sick for the past few days, and I think a lot of it had to do with just being exhausted with everything. When Scout is not sleeping, she pretty much needs 24/7 surveillance. And then Sibbie on the other hand is being all moody and weird. At first they were getting along pretty well, but now I think she's realized Scout is here to stay and is mad we got a new puppy. She gives me these cool, distant and haughty glances that say, What were you thinking? Life was perfect before she got here.
Even though daily I am probably sprouting at least 3 gray hairs chasing them around, I still love them dearly and am clinging to a hope that one day it will get better and they will both get out of their puppy stages and we can be one happy family like I once pictured.
But until then, let's talk about egg salad!
When I used to think about egg salad I would get sad. You know what I'm talking about, the pre-made deli sandwiches at the airport or gas station that had dry eggs, a shiz ton of mayo, and soggy bread? Well today I thought I'd share a recipe of what I normally eat (it's not always fig tarts, crumbles, and croissants...). While egg salad isn't on its weekly or monthly rotation yet, I think it now will be!
We eat sandwiches often for lunch around here, and while that can get boring and repetitive, egg salad is a new way to change things up. I took some tips from Bon Appetit and used celery, dijon mustard, and some horseradish (although I used a horseradish mustard instead of regular horseradish). I mixed it up by throwing in some ricotta and scalliions. The results were unexpected and delish! I slathered it on a toasted english muffin but you could definitely opt for regular sandwich bread or even a toasted buttered bagel. Yum.
New Egg Salad
makes 4 sandwiches
- 6 hard boiled eggs, cooled or at room temp
- 1/4 cup ricotta
- 1 tbl Dijon mustard
- 1 tbl mustard horseradish
- 2 scallions, chopped
- 2 sticks of celery, chopped
- Bunch of parsley, minced
- Small handful of chives, chopped
- Kosher or sea salt
- Freshly ground black pepper
- Toasted English muffins
- Tomato slices
- Cucumber slices
Peel the hard boiled eggs and slice into quarters lengthwise. Place in a large bowl. Add in the ricotta, mustards, scallions, celery, parsley, and chives. Gently stir to combine, being careful not to break up the eggs too much. Season generously with salt and pepper (add more than you think!).
Serve on a toasted and buttered English muffin or bagel, with tomato and cucumber slices.