Some days you need a little bit of comfort food and today was one of those days. I found this simple and yummy recipe for the classic staple egg salad. This sandwich will forever remind me of Tuesdays with Morrie by Mitch Albom. Each Tuesday, Mitch would faithfully bring Morrie his favorite sandwich, egg salad of course. Morrie would immediately dig in and speak with mouthfuls of the stuff while bits of it spewed from his lips. He made no effort to contain his energetic zeal. I love this small showcase of Morrie’s passionate attitude. He squeezed the life out of everything he did and enjoyed it to the fullest, whether it was eating a sandwich or teaching sociology to a classroom full of college kids. If you’re looking for a good book that will warm your heart, give Tuesdays with Morrie a whirl.
Morrie’s Egg Salad
- 2 large eggs
- 1/2 tablespoon plain Greek yogurt [or use mayonnaise if you prefer the flavor]
- Kosher salt and black pepper
- Palmful of chopped chives
- Handful of spinach
- 2 piece of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the yogurt, a couple generous pinches of salt and pepper, now mash with a fork. Stir in the chives. Place a scoop of egg salad on bed of spinach on toast and there you have it!
[recipe adapted from 101 cookbooks]