Saturday, May 05, 2007


Ever the symbol of spring, regeneration and new possibility, the egg is also delicious and versatile. You may not know, unless you attended the eggstravaganza at my office last week, that more than about 5 eggs in one sitting isn't a great idea. In an effort to showcase the turkey eggs my colleague got her hands on, we designed a potluck lunch centered on the theme of eggs. We had frittata, caprese with hard boiled eggs, deviled turkey eggs, egg salad tea sandwiches, bread pudding, meringues, key lime pie, homemade cinnamon ice cream, and flan made with turkey eggs. This induced a coma-like state in nearly everyone present; the office was very quiet that afternoon, and none of us have touched eggs since.

The egg salad sandwiches were mine, and they were made special (and tasty) by the addition of fresh lovage from the farmer's market. Lovage is an herb that smells a bit like celery, looks a bit like flat leaf parsley and tastes not quite like anything else I know.

Egg Salad Sandwiches

Hard boil 10 fresh chicken eggs
Peel off shells and chop eggs in coarse chunks
Spoon in several tablespoons of mayo, to desired consistency
Stir in minced red onion
Stir in one tbsp of coarse grain dijon mustard
Stir in chopped lovage, about a handful
Salt and pepper to taste

Use a whole grain pumpernickel type bread (something dark and nutty)
Watercress is a nice addition
Cut into rectangle or small square shapes
Eat with your pinky out, all fancy-like

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