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Classed Up Egg Salad (serves 6-7)
In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending. I made this for my friend Emma’s party. It’s all bagels, salads and Brooklyn-inspired cocktails today.
1 dozen Eggs, boiled, peeled and chopped
2/3 cup of Mayonnaise
4 teaspoons Whole Grain Mustard
2 Radishes, chopped small
2/3 cup of Mayonnaise
1 Tbsp Capers
1 1/2 Tbsp Lemon Juice
1 Tbsp Scallions, sliced thin (whites and light green)
1 Tbsp fresh Tarragon, chopped
Fresh Pepper to taste
Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)
In a bowl, toss all ingredients together. Spread on bread and serve.
Last week I was back in my home state of Washington for the 4th of July. It was a crazy week but I managed to get in family time, friend time and time in the woods. Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water. Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase. I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids. I probably would have done the same again if I’d had the time.
I also saw my little lady niece, who is so cute it’s frightening. She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.
