I'll never forget, during one long road trip to my grandparent's house in Ohio,
a sulfurous odor wafted into the car.
I said, "Wow, mom, you brought egg salad sandwiches??! Yayyy!!"
To which my parents replied, "No, it's just car exhaust."
I was disappointed but we had a good laugh over it.
Usually recipes call for celery but I prefer to leave it out.
Boil 5 eggs, remove shells.
To boil, place eggs in a pan of cold water to cover. Cover and put over high heat until it comes to a rapid boil. Turn the heat off and let the eggs continue to sit in the hot water for 11 minutes. Rinse under cold water until eggs are cooled off.
While the eggs boil, chop up 3 TB of your favorite pickle.
Add to that 1 TB chopped green onion, a tsp of a good mustard,
and a plop of mayonnaise (1/3 cup).
Salt & pepper to taste.
Add 2 yolks and smash them, mix together.
Chop the remaining eggs and combine.
Enjoy on a nice sub roll or white bread.
The taster did take a big bite but gave this a "thumbs under the table" and I ate the rest! Ha! He has never been a big fan of eggs.
