Paxton and I colored Easter Eggs. We had so much fun and he did a great job. I was a bit concerned though about how we might react to the fate of these eggs. I wanted to make egg salad but he seemed a bit attached to his eggs. The morning after we made them, he got up and asked to see them. I got them out and sat down and said you know what we normally do with eggs, right? He said, yes we eat them? I said okay, we had fun making these but now it's time to say good bye. I'd like to make egg salad with these eggs. Satisfied with that answer, he said goodbye. I closed the carton and put them back in the fridge. Hopefully when he's here this week, he remembers our conversation!!
I was lucky enough in my last job to get to travel most of the major
golf events. The company I worked for sold merchandise in the
merchandise tents at these events. Despite the 12 hour days, on your
feet, it's a experience I wouldn't trade for anything. Thank goodness, I
was younger. I certainly couldn't do it today! The only major golf
tournament we did not work was The Masters. The Masters is on my bucket
list, some day I hope!
If you've been or you read about The Masters, you know unlike many other major sporting events, the food is very reasonable. One of the items The Masters is known for is their Egg Salad Sandwich.
I hardly ever make egg salad, Tim doesn't care for anything with hard boiled eggs. Yes, that's right no deviled eggs either. In honor of this week's Master's Tournament, here's my version of egg salad.
6 hard-cooked eggs, diced
1/2 c diced celery
2 1/2 Tbsp Ranch Dressing
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp Worcestershire sauce
1/8 tsp pepper
Combine all ingredients and chill.