And on Easter night or Easter Monday lunch, the eggs are metamorphosised into -----
A traditional egg salad, served the "lunch counter" way. On toasted homemade whole wheat bread, with a leaf of lettuce, then sliced on the diagonal.
It's not only Easter Monday lunch, it's the post Easter week lunch as long as the eggs hold up.
Our egg salad is simple and traditional:
Half the eggs and mash the yolks, chop the whites fairly fine. Add finely minced celery. Then a big dollop of mayonnaise and a bit of Dijon (not salad -- Dijon) mustard. Salt and pepper to taste. Quantities of all depend upon how many eggs you use.
We like our egg salad freshly made and so, for each lunch, we make a new batch.
It's Monday, and it's time for Met Monday at Susan's at Between Naps on the Porch. Please join her and see what everyone else is doing this Monday!