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It hasn’t snowed in just over a week here. Which is so very exciting. I normally dig winter, I’d rather be cold than hot, am utterly enchanted by snow. My perfect outfit nearly always involves tights, boots and a cardigan. But this winter has just been one messy storm after another. I’m tired of being constantly damp and cold, weary of every item of clothing I own being salt stained, and would love to have a week where every meeting wasn’t shifted because someone was stranded and couldn’t make it. My datebook is a stream of x-ed out and rescheduled events. I’m even a little tired of soups, stews, squashes and potatoes.
Which is why I think that this herby egg salad is what I’ve eaten every day this past weekend, in some form or another. The weather is warming, buds are breaking. Eggs are sort of a universal symbol of Spring. And I’ve been craving bright and fresh things. On a rare dash through the grocery store the other day I grabbed huge handfuls of the greens that I’ve been missing at the Winter greenmarket. Spinach, parsley, cilantro, a completely ridiculous amount of scallions. Bright, bright, bright. Green, green, green.
This has been the recipe that has been on constant repeat. 2 hard boiled eggs, roughly chopped in a salad bowl. A heaping 1/4 cup of grated/shredded Parmesan cheese. 1 teaspoon of mayonnaise, slightly less than 1 teaspoon of crème fraîche, a quick squeeze of lemon juice, a few grinds of black pepper. All gets folded together. Lately I’ve been on a rye toast bender. Also open face sandwiches have been my jam. On a slice of rye toast, spread a scoop of the eggy mixture, and then sprinkle the top with a sliced scallion — both white and green parts, because GREEN — and roughly chopped parsley and cilantro. Although any herbs will probably suit. And keep us going until proper Spring.
