Dilly Green Bean Egg Salad
Is is spring? Or is it winter? I ask myself this every morning when I open my eyes. Ten days ago? Most definitely spring. Three days ago? Full on winter. Today? Something in the middle. The sun is shining but it’s cold outside. I find it absolutely magical the way the weather changes on a dime this time of year but many people do not. Round these parts people either love or hate the late snow storms. I’m sure you can imagine which category I fall into.
The sunny days mean morning groomers, long lunches eaten outside, and my favorite, afternoon ‘mashed potato’ snow. You can push through it like butter. The warm weather is promise of the mountain biking and hiking just around the corner. The stormy days mean so much more though. I like to think of these late storms as Mother Nature rewarding all the snowboarding and skiing junkies like myself. All winter long I share the mountain with a busy work schedule, family obligations and half of New Jersey. By this time of year everyone has gone home and my work is quieting down. A springtime powder day is like icing on the cake. Each one might be my last so keep ’em coming. I know many cringe at the thought of snow this late but as long as the mountains are open, I say bring it. Tulips dusted with snowflakes and girls skiing in bikini tops. Springtime in a ski town is the best.
With Easter just a week away, the boys and I will be dying some hard boiled eggs this week. Only time will tell if we will be doing our easter egg hunt indoors or out. As much as I love the cold weather, an easter egg hunt in the snow just doesn’t seem right. Either way, I’ll be a happy camper because I love all the leftover hard boiled eggs. Egg salad sandwiches, humble as they are, happen to be an all time favorite of mine. Like snow in spring, there doesn’t seem to be a lot of indifference when it comes to egg salad. Most people either love it or hate it. To all you haters out there, I get it; hard boiled eggs smashed up with excessive amounts of mayonnaise? Hardly anything to get excited about. The problem with traditional egg salad is that it’s just so bleh and one dimensional. Egg salad needs crunch. It needs zip. It needs something. Fortunately for you, this recipe has it all. It relies on a secret ingredient: dilly green beans. You can buy them at just about any grocery store or if you do as much canning as I do, you’ll find them in your pantry. They provide crunch, contrast and the perfect tang to traditional egg salad. Not to mention the finishing touch to the perfect bloody mary…..
Sun shining or snowflakes dropping, spring is here. Happy Monday everyone!Print
A delicious egg salad with fresh dill and pickled dilly green beans.
- 6 hard boiled eggs, peeled and roughly chopped
- 1 slice celery, washed and diced
- 3 tablespoons mayonnaise
- 1 teaspoon chopped fresh dill
- 1/2 cup chopped dilly green beans
- pinch salt and pepper
- In a medium bowl, combine all ingredients and mix well.
- Pile egg salad on toasted wheat or your choice of bread and layer with romaine lettuce.
- Enjoy 🙂
This is enough egg salad for 3 sandwiches.