Monday, February 24, 2014

Egg Salad

So here's my second attempt at the world of blogging. Not sure how this is going to go, but oh well.

Musing + cooking. I'll give you great (tested) recipes that happen to be kosher, if you follow that. If not, they're still great recipes, I promise! And, of course, some musings...about what it's like to be a bit of a of a different kind of college student.

Firstly, the basics (aka everything that is important for understanding the future of this blog as I see now):

1. When college comes up, I'm always asked what I want to be. So here's the debate...teacher or psychology researcher or anything else that pops into my head that day that seems super interesting for all of about 24 hours.

2. I fence. No, I don't build fences (obligatory joke). I hit people with a sword. Yes, like Zorro.

3. I love to cook. A lot. And bake. I'm not sure how much I'm helping the feminist movement at the moment with that phrase, but to be honest, why can't I (a person who happens to be a women) really enjoy cooking?! Side Note: I also enjoy Ladies Home Journal and Good Housekeeping.

4. I'm currently engaged. Yay! Yes, I'm in college. No, I'm not graduating this May. Yes, I will finish my education. I'll write more musings on this subject later...especially as we start to plan the wedding. Ahh! Exciting!

5. I've been taking on more religious observance bit by bit (hence the kosher part). It's been really great - certainly harder at times than others. Overall, though, I feel more fulfilled. I'll be sure to speak of my triumphs and tribulations of becoming more observant for anyone that is interested, going through a similar process themselves, or is thinking about it.

So the moment you've all been waiting for! The recipe of the day!

Story Behind It: I bought a dozen eggs about 2 weeks ago thinking I would use them. Of course, I didn't. I figured eggs are the main ingredient in egg salad so might as well give it a go! (Credit:, with some modifications by me!) Also, this should give you food for about 4-5 lunches!

12 eggs
1/2 medium onion, diced
1 stalk celery, diced
1/2 cup mayonnaise
2 teaspoons dill weed
2 tablespoons mustard (whatever type you have on hand)
1 tablespoon + 1 teaspoon lemon juice
1 teaspoon salt
Sprinkle of pepper

1. Dice the onions and let soak in cold water for 15 minutes.

2. "In a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths."

3. Combine the celery, mayo, dill weed, mustard, lemon juice, and salt in a separate bowl.

4. Add in the cut eggs to the combination in Step #3 and mix gently until coated.

5. Season with a sprinkle of pepper.

6. Eat in a sandwich, wrap, or salad. Yum!