I grow up in the suburb of New York, Great Neck in Long Island. When I lived there, the Great Neck was a small village with a charming railway station like a dairy and a set of toy trains. Many television figures including Perry and Como were very close to the city, so they lived there.
Our house did not have air-conditioning equipment, sometimes the night was extremely hot. However, I remember the summer summer of pleasant Long Island. We often went to Jones Beach on the south shore. My mother adds lunch with orange juice (liked than lemon), fruit, peanut butter, jelly sandwich and egg salad sandwich.
We always borrowed an umbrella on a big beach. After my brother and I played underwater, we will eat lunch in the canvas umbrella shade and shake our toes in the sand. Since then, egg salad sandwiches symbolize summer. When I close my eyes and think diligently, I almost can taste them and smell the ocean.
Where did the egg salad come from?
Eggs are one of the oldest foods. Recipes for egg dishes have been centuries. I have about 100 cookbooks and some of them have found egg salads. In one book there was a recipe of lettuce leaves, sliced red onions, sliced hard hard boiled eggs, cider vinegar and oil dressings.
When I ate home cooking for many years, I added chopped pickles, black olives, green olives, peppers, chili, anchovies and other ingredients to egg salad. I did the same. Sometimes I made a "normal" egg salad, but I prefer elegant egg salad with cashew and curry. Here is my recipe.
Material
Four big eggs, hard boiled
1/2 cup celery, dice
2 onions, white and green parts, dice
2 tablespoons of fresh parsley, chopped finely
1/2 cup of salted cashew nut pieces
1/3 cup light mayonnaise
1/8 teaspoon salt
1 cup of fresh lemon juice
1 teaspoon curry powder
lettuce
Method
Hard boiling eggs and coldness. Peel off the eggs, cut in half and grind with a fork. Add celery, onion, parsley, cashew nuts. Mix mayonnaise, salt, lemon juice, curry powder. Pour the dressing into the mixture of eggs and throw it gently. Spread the wheat, five grains, or Italian bread and shredded lettuce over it. Make a 5-6 sandwich.
Elegant eggs and Ebisalada: Discard two eggs. Add 1/2 cup cooked and cut the shrimp.
Elegant eggs and bacon salad: Eggs exclude one. Add 1/3 cup of cooked bacon pieces.
Copyright 2007 by Harriet Hodgson
