Egg Salad

I remember while I was a lad, my mother always had a few hard-boiled eggs in the fridge. She would mark a X on their shells in pencil so they wouldn’t be confused with the other eggs. I recall having an egg salad sandwich for lunch at least weekly. Egg salad was in the rotation along with my other school lunch sandwiched, being tomato, baloney, ham, roast beef, peanut butter and Jelly and tuna. I went to Catholic School so Tuna was a requirement on Fridays before Vatican II, but the other days of the week I could expect a lunch comprised of an item on the aforementioned list.

I always liked egg salad and now that I have chickens and sell their eggs I rarely have enough eggs left to do anything with. Recently one of our weekly customers went away for the week and we had an extra dozen, so we made egg salad. One problem is that fresh eggs don’t peal very easily. Eggs should be at least two weeks old before boiling them. Most eggs you buy in the store are at least a month old before they even get to the store. Our eggs are never older than four days old so process of making an egg old hasn’t even begun when our eggs get consumed.

Anyway, we boil up a dozen eggs which were nearly impossible to peal, but we made a nice batch of egg salad. I just had an egg salad sandwich which was better than any I remember having as a child. One thing though, this sandwich was the messiest sandwich I’ve ever eaten. There was egg salad squishing out in every direction and dripping everywhere. I used several napkins just to keep egg from my face and when I was finished I felt I needed a shower. It’s a good thing I rarely eat in public.