Hudson's Egg Salad
Posted by Callies Biscuits on
When I was newly married, my friends Allie and Jerrod had a baby boy, Hudson, who died shortly after birth. It was a terrible shock for them and for all of us. I called my mother and asked, “What do I do? What do I say?” And she said, “You go over there and get in that kitchen and do what you do.” So I fixed some egg salad and picked up a loaf of bread and went over to Allie’s. I really didn’t say much, but I made egg salad sandwiches, wrote down who brought what on a list so Allie could thank them later, kept track of people’s serving dishes, put out the food people brought over, picked up plates and glasses, and washed dishes. I simply tried to keep the kitchen going, food at the ready, and drinks flowing for the family and friends who gathered to mourn and comfort one another. Food is so much more than sustenance. It’s a way of caring, comforting, and supporting, holding up friends and family just a little when they’d rather crumble.
Hudson's Egg Salad
- - 12 eggs
- 3⁄4 cup minced onion
- 1⁄2 to 3⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard 1⁄2 teaspoon fresh lemon juice
- 1⁄2 teaspoon hot sauce
- 1⁄4 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper
- Garnish for sandwiches (optional): Finely chopped fresh herbs
- 1. Place the eggs in a saucepan large enough to hold them. Cover with cold water by 1 to 2 inches. Place over medium heat and bring just to boil; you will see the bubbles rising around the pot, but the water is not at a roll. Reduce the heat to simmer and cook 6 minutes. Remove from the heat, cover, and let sit 10 minutes.
1. Drain the eggs and place in a bowl of ice water until cold.
1. Drain the water and roll the eggs around to crack the whole surface. Begin peeling at the large end. It helps to peel them under cold running water.
1. Place the eggs in a large bowl and mash with a fork. Stir in the remaining ingredients. Adjust the salt, pepper, and mayonnaise to your taste.
1. Optional, if using for sandwiches: Spread the herbs on a plate. Press the sides of each sandwich into the herbs so that the herbs stick to the egg salad between the bread slices. Makes for a pretty presentation.