Multi-Tasking Monday

I was five the year I decided to hide my own Easter eggs. After all, I'd seen my mom and dad do it, and it didn't look that hard. Of course when you're five, you know it all and everything looks easy! I hid eggs here, there, and everywhere throughout our house. And because I was five and it was tough enough remembering to keep my shoes tied let alone recall where I'd hidden a basket full of Easter eggs, Mom and Dad joined me in the hunt. Being the good parents they are, Mom and Dad pretended not to see the eggs hidden in plain sight and slowly we collected all the eggs, or so we thought. Fast forward several weeks later. It didn't take Pinocchio to notice the smell coming from my closet. Mom tore the closet apart looking for stink's origin but found nothing. The stench was so bad, Dad even crawled into the attic to make sure that an animal hadn't gotten in the attic and died. Skip ahead several more days and the odoriferous offender was finally discovered. You don't have to be Angela Lansbury to figure out that a rotten Easter egg was the culprit. After the Easter Egg Incident of '84, Mom decided that plastic eggs were for hiding and hard boiled eggs were for eating. Thank you, Easter Bunny!

With all the hard boiled eggs in your refrigerator, this week's recipe is perfect for the day after Easter. This week's recipe is egg salad. Love it or hate it, there's really no in between. But here's hoping you'll save the ham sandwich for another day and at least give this recipe a try.

The Best-Ever Egg Salad

6 large eggs
1-2 tablespoons mayonnaise (or Greek yogurt)
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

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With so many things I wanted to include today, I've dubbed today Multi-Tasking Monday. Be sure to scroll down for two additional new posts.