Happy Easter, my dear nieces and nephews.
Lately, I’ve been sorting through old family belongings. I found a quaint scrapbook, which belonged to my father when he was a toddler. Mumson (Grandmother Stuck) had clipped together cute, whimsical collages to delight her youngest. Mumson was a professional artist and it showed in her creation. Above is an Easter card from the collection. It dates to sometime around World War I.
In the same box as the scrapbook, was a little egg collection of mine. Dad bought the porcelain eggs here and there. It was his way of delighting his little girl with cute, whimsical artifacts. I have to find a place to put all those eggs.
Lately, I’ve been sorting through old family belongings. I found a quaint scrapbook, which belonged to my father when he was a toddler. Mumson (Grandmother Stuck) had clipped together cute, whimsical collages to delight her youngest. Mumson was a professional artist and it showed in her creation. Above is an Easter card from the collection. It dates to sometime around World War I.
In the same box as the scrapbook, was a little egg collection of mine. Dad bought the porcelain eggs here and there. It was his way of delighting his little girl with cute, whimsical artifacts. I have to find a place to put all those eggs.
You, my dears, are probably wondering what to do with all
those eggs leftover from your egg hunt. Well, your Auntie has a lovely egg
salad for you. This is a bit unusual in that it is held together not with mayonnaise, but butter. Yes. You read write. Butter. Yummy, yummy butter. If you
hesitate to use butter, cholesterol-lowering margarine (plain, not low-cal) may
be substituted. Best of all, there are only three ingredients. What makes this
egg salad special is the unique way it is made. Instead of packing the egg
yolks by smashing, they are pressed through a sieve, giving a lighter texture.
Creole seasoning rounds out the recipe with the perfect blend of flavors.
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| Buttery Creole Egg Salad in Mini-Ciabatta rolls |
Buttery Creole Egg Salad
8 hard cooked eggs, shelled
1 teaspoon or more Creole seasoning (I prefer Tony Chachere’s)
½ cup melted butter
Cut eggs in half lengthwise. Separate white from yolks. Set whites aside. Place the yolks into a fine mesh strainer over a bowl. Using a silicon spatula or back of a spoon, scrape the yolks through the strainer into the bowl. Scrape off the yolks from the bottom of the strainer into the bowl. Be careful not to mash them.
Cut eggs in half lengthwise. Separate white from yolks. Set whites aside. Place the yolks into a fine mesh strainer over a bowl. Using a silicon spatula or back of a spoon, scrape the yolks through the strainer into the bowl. Scrape off the yolks from the bottom of the strainer into the bowl. Be careful not to mash them.
To the yolks, add the melted butter and Creole seasoning.
Mix lightly and thoroughly.
Chop whites finely. Add to yolks and toss to combine. Store covered in the refrigerator.
To serve: Spread between bread slice or in rolls. For a particularly attractive presentation spread between one slice of white bread and one of egg bread, then cut off crusts. Sprinkle with additional Creole seasoning if desired.
Because of the butter, this will firm up when chilled. It is best to spread on bread before placing in refrigerator. Cover sandwiches tightly and chill.
Chop whites finely. Add to yolks and toss to combine. Store covered in the refrigerator.
To serve: Spread between bread slice or in rolls. For a particularly attractive presentation spread between one slice of white bread and one of egg bread, then cut off crusts. Sprinkle with additional Creole seasoning if desired.
Because of the butter, this will firm up when chilled. It is best to spread on bread before placing in refrigerator. Cover sandwiches tightly and chill.
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