For today's tea on my coffee table, I've made some egg salad and I'm having Blueberry Herbal tea, which is delicious! I'd love to share some with you.
My Mom gave me this beautiful Bavaria china teacup, which I believe belonged to my late Great Aunt Kitty. The cup is signed "A. Marshall" on the side, behind the handle, and I'm wondering if my Aunt's china painting teacher painted this design on a plain Bavaria tea cup?? It's a mystery to me! The bottom of the cup reads, PT Bavaria Tirschenreuth Germany.
My Mom also gave me this unmarked plate, which looks like white violets painted on.
This egg salad recipe is adapted from Cook's Illustrated. I cut some homemade bread into pretty shapes and toasted them. The bread recipe comes from a starter that someone gave me about 11 years ago. The starter is supposedly from the Civil War and I have been making it faithfully since I received it. I add oats and ground flax seed for an additional nutritional boast when I make it.
6 eggs, large
1/4 cup mayonnaise
2 tablespoons red onions, minced
1 tablespoon fresh parsley leaves, minced
1 stalk celery, chopped fine
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
ground black pepper
Directions:
Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
Remove pan from high heat. Cover and let sit for 10 minutes.(This cooks the eggs perfectly without the ugly green ring around the edges.)
Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. (I like to roll the eggs first to crack the shells).
Peel eggs and dice medium. (I use a pastry blender to quickly chop the eggs.)
Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.
I am sharing this with: