Eat Your Kids' Art

Art: Before

If you're a fan of egg salad, try it my way.  If you're not a fan of egg salad, try it my way, and you just might change your mind.

Take those colored Easter eggs that look too pretty to eat, and peel and chop about eight of them. 

Chop a "couple few" stalks of celery and throw that in the bowl with the eggs.  This adds a crucial crunch to your egg salad!  Don't skip the celery!  If you like onions, you can mince some of that and add it to the bowl, too.

Now, in a separate small bowl, combine 1/2 to 1 cup mayo (depending on how much you like/dislike mayo), the juice of 1/2 a lemon, and the following spices: 1 teaspoon ground mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder (only if you didn't already add minced onion to the other bowl), 1 teaspoon dillweed.  Oh man, the dillweed makes this delicious!  Don't skip the dill.  You can also add salt & pepper to taste, if you want to. 

Once the dressing is nicely blended, pour it into the egg mixture bowl, and stir it all up.  If you're a sandwich lover, you can slop this on some bread, and you could even add lettuce and tomato and all that good stuff to your sammy.   If you're more of a salad eater, then just wrap it up in a nice crisp lettuce leaf, and eat it like a burrito but call it a salad.   Tonight, we ate our egg salad sandwiches open-faced on buttered, toasted slices of yummy Pugliese bread from Costco.   Yummmmmy.

Art: After