At the end of each week, I “scan” my refrigerator and decide what stays, what goes and what needs to be used immediately.
This is how I decided that this weekend’s easy dish is EGG SALAD.
As in previous “Weekend Easy Dish” posts, the ingredients may be replaced or skipped, depending on what each individual has available and likes.
Ingredients for egg salad (adjust ALL ingredients depending on how many eggs you use)
2 – 8 Eggs — hard boiled, peeled and cut in chunks
Place in a bowl.
Chopped red onion or chopped scallions (to your taste)
1-2 baby dill pickles (or any type of pickles you have/like)
Dressing: Mix mayo and mustard in the proportions you like or make your own dressing
Optional: Fresh dill or parsley (chopped)
Salt and pepper to taste
Serve on toasted bread. You may add fresh tomatoes on top and a fresh basil leaf, or on the side, as garnish.
As with all weekend easy dishes, the ingredients may be switched with similar ones or eliminated.
The goal is to use what we already have and use our imagination, a free blessing from God.
Enjoy making something delicious when at first, we thought there was nothing to eat:)