This is Jason's recipe, really; he made it last night to go on bread to eat at work. It's a kind of egg salad. This morning when I got up I realized I really wanted to eat what I had seen him make last night, so I made my own.
Now Jason hates mayonnaise. Loathes it. We don't eat a lot of the traditional "salads"; chicken salad, potato salad, egg salad, etc and so forth, because of the mayo that is usually way overdone in them.
So Jason made an egg salad last night; no mayo, just a few simple ingredients a little shake of black pepper, and yum.
So, here is how to make it! I suppose you could toss in a touch of mayo if you wanted it to bind a little better or you really like the taste. If we ever kept mayo in the house, I'm sure I would.
This recipe made about a bowl-sized serving for me. I would quadruple it if you've got a family that really likes egg salad. It made enough spread for two sandwiches for Jason. So I'm going to call it 2 servings.
Kinda Egg Salad
What You Need:
2 hard-boiled eggs
2 spears Kosher dill pickles
About a 1/4 cup of grated Parmesan cheese
2 smallish stalks celery, or one large one
1 green onion
This is incredibly easy.
Cut up your hard-boiled eggs, add to bowl.
Cut up pickles, celery, green onion, add to bowl.
Add parmesan cheese.
Add pepper to taste.
You don't need salt; there's plenty of salt-taste in the pickles and parmesan cheese.
You can spread it on bread or a tortilla or eat it straight out of the bowl, like I'm doing.
And now I return to my morning coffee and learning what all happened in the world while I was sleeping.