My sister-in-law, Ava McWhorter, recently brought us forty-eight fresh chicken eggs. These were the most different eggs I have never, ever seen before. They were blue, pink and brown in color. If I had not known better, I would have thought the blue and pink eggs had been dyed. It was ironic being so close to Easter.
Being curious about what they looked like once cracked open, I scrambled a pink and blue one for Mac’s breakfast. Once opened, they were just a normal looking egg.
I asked myself, “What can I do with forty-eight eggs?” I began researching egg recipes. Then I remembered this egg salad recipe I had in the Orange County newspaper in June, 1995.
It would be ideal for a summer lunch or taking on a picnic. And oh yes, there was no way to keep all those eggs so with Ava’s permission I shared them with friends.
Egg Salad Sandwich Spread
3 oz. cream cheese with chives, softened
2 Tbsp. butter
2 Tbsp. finely chopped celery
1 Tbsp. mayonnaise or salad dressing
1 tsp. chopped green onion
1 tsp. sugar
1/2 tsp. horseradish
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
Dash garlic powder
6 hard boiled eggs, Peeled and chopped
8 slices rye bread
Combine cream cheese and butter; mix until smooth. Stir in celery, mayonnaise, onion sugar, horseradish, lemon juice, salt, pepper, and garlic powder. Fold in eggs. Chill at least 1 hour.
For each sandwich, spread approximately 1/2 cup egg mixture on 1 slice of rye bread; top with another bread slice. Yields four sandwiches.