Egg salad – where all good Easter eggs come to their deliciously grizzly end.
- 6 Hardboiled Eggs
- 2 tbsp Mayonnaise
- 1 tbsp fresh Thyme
- squeeze of Lemon Juice
- dash of Salt
Fresh thyme adds a delicate complexity to this familiar dish.
- Peel and dice up your eggs.
- Place your eggs in a bowl, and stir in the remaining ingredients. Go light on the lemon juice, a little bit goes a long ways.
- Serve with crunchy greens, and lightly toasted bread, or however that you, personally, prefer to eat your egg salad.
Egg salad + food photograph = generally unappealing and unappetizing. This is one case where eating with your eyes doesn’t translate into gastronomical reality.