Egg Salad, I Did it "Myyyyyy Way"

If Ol' Blue Eyes Frank Sinatra were still around, how would he like his egg salad? That's the approach I took when thinking of how to "pep up" this old sandwich standby.

Eggs have a delicate flavour and I didn't want the ingredients to overpower but highlight egg's creamyness in the salad.

This will be my entry for this week's Weekend Herb Blogging hosted by Astrid of Paulchen's Food Blog. I'm highlighting my use of chives.

They are like mini-green onions, very easy to grow (perennial) and delicate in their "scallion" flavour.

If you're someone who's put off by the stronger onion, scallion or leek, give chives a try and you'll come around to loving this delicious herb. One last thing I'd like to mention is the use of a pastry blender was utilized to mash the eggs. I saw this method used at Nicole's Pinch My Salt recipe and I'm sure it contributed to the "saffron yellowness" of my egg salad.

Egg Salad for Ol' Blue Eyes

Serves 2

2 -3 tbsp Mayonnaise
1 1/2 stalks of celery, thinly diced
1 tbsp Keane's dry mustard powder
4 tbsp chopped fresh chives
1 tsp Old Bay Seasoning
1/2 tsp celery salt
1 tsp fresh ground pepper
1 tbsp Worcestershire Sauce
4 hard boiled eggs

1. Place the eggs in a bowl and use a pastry blender to mash the eggs up
2. Add your celery, dry mustard, paprika, Worcestershire and Old Bay Seasoning and mix well.
3. Adjust for seasoning by adding celery salt and ground pepper. Add your chives, mix well.

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