I'm actually a pretty good cook. It came about mostly by accident. My parents have been divorced as long as I can remember, and both of them married excellent cooks. My stepfather is a remarkable gourmet chef. He makes excellent Italian fare and I would objectively categorize his cheesecakes as the best cheesecake ever to have been tasted by anyone, ever. My stepmother ran a diner for years before my father married her. Her comfort food is everything comfort food should be, delicious, simple, and delicious again. While growing up I learned recipes from both of them, but more importantly I learned to follow directions, explore, be safe, and have fun while in the kitchen.
I started cooking shortly after I started living on my own. My roommate and I would go the the grocery store long after reasonable people went to bed, then stay up all night concocting comestibles in our bachelor pad. It was during that time that we put together a recipe for beef stew. Although saying that we put it together doesn't do it justice. We were chosen to be vessels, vessels for knowledge of how to make Stew. Whatever deity chose us and gave us this recipe I do not know, but He loves us and wants us to be happy. The Stew alone is proof of that. To this day I get requests from my family to make that stew, and I usually give in and make it once or twice each winter.
I think every family has a few old standby recipes. Ours is no different. We're always finding new recipes to add to our repertoire, and occasionally we find those we would just as soon forget. Occasionally, I will share those old standbys and noteworthy discoveries with you, my readers. And I hope you will share yours with me. I will be sure to try out any recipes that I receive and will give my opinions here on the blog.
Here's the first recipe I'm going to share. I've always considered deviled eggs the king of holiday appetizers. But my affections do not normally transfer to egg salad. I've always considered egg salad to be an unfinished potato salad. This recipe changed my mind. It gives an easy-to-make egg salad recipe the deviled egg flavor that I find delectable. Here's how to make it.
Deviled Egg Salad.
8 hard-boiled eggs
1/3 cup light mayonnaise or salad dressing
2 Tbsp yellow mustard
1 tsp apple cider vinegar
2 tsp paprika
1 large stalk of celery
salt, pepper, and sugar to taste
Slice eggs in half and remove yolks. Smash yolks with fork. Add salad dressing, mustard, cider vinegar, and paprika. Mix until smooth. Add salt, pepper to taste. Add just enough sugar to cut the tartness from the vinegar and mustard. You will need slightly less salt and more sugar if you use mayonnaise instead of salad dressing. Cut egg whites to small chunks and chop celery. Mix both into yolk mixture. Serve.
I like this on lightly toasted bread with topped with tomato slices. Hope you enjoy it.