lamb legs, egg salad, & the windy city.

A wise woman by the name of Alanis Morisette once said the words “And life has a funny, funny way, of sneaking up on you.”

Its true, Alanis. Life has this funny way of sneaking up on you and before you know it, the entire month of April has magically disappeared.

That being said, I’m off to Chicago tomorrow for a business trip, and I haven’t had much time to cook or post in recent weeks. Since I can’t imagine that any of you will be roasting a leg of lamb any time soon, I will spare you my cheeky observations and simply link you to the amazing recipe I used for our Easter feast. I cannot get over how good the lamb was! And I will admit, the recipe is a bit of work (i.e. probably not the best for a quick weeknight meal) but would be perfect for any holiday, family gathering, dinner party, etc. The only change that Nich and I made to the recipe was that we pulled the lamb out of the oven a little bit early and then finished the lamb on the grill for a few minutes, which worked out rather nicely.

Here’s my darling husband and my adorable mom (with the delicious leg of lamb, of course):

I’m still waiting on pictures from Taylor & Brittany for our second cook-off challenge (HINT HINT), but I did whip up a delightful egg salad last week that I will share with you all. I was inspired by all the post-Easter egg salad recipes that were floating about the blog world and decided to create my own from ingredients I had on hand. It was everything I was hoping for: mustardy, herby, eggy goodness.

Maybe I’m crazy, but I’m a sucker for a good egg salad. And this, my friends, was a good egg salad.

Garden-inspired egg salad (and/or “things I had in my fridge/garden/pantry egg salad”)

12 eggs
3-4 tbs of Mayo (I used Veganaise, which is what I had on hand and I think tastes better than real mayo anyway).
1 tbl spicy dijon mustard
1 tbl yellow mustard
A splash of white vinegar
1 tbl chopped cilantro
1 tbl chopped fresh dill
1/2 of a shallot, finely diced
A pinch of sugar
Salt & fresh ground pepper, to taste.

While there are many theories on how to perfectly hard boil an egg, I used this method and it worked out pretty nicely (my only complaint is that my eggs didn’t peel as nicely as I would have liked, but since these were just being chopped up to go into egg salad it doesn’t really matter): Put all your eggs into a large pot. Cover with cold water, no more than one inch above the eggs. Put the pot on the stove and bring the water just to a boil. Remove from heat, and cover with a lid. Let the eggs sit in the hot water for 15-17 minutes. After this time, rinse the eggs with cold water to stop the cooking process. For the egg salad, peel and dice the eggs.

Mix the diced eggs with all the above ingredients (I guessed on the measurements, the most important thing is to make it taste how you want it to taste!) and serve on toasted bread with your choice of fixins. I ate mine with whole wheat sourdough, tomato, pepper jack cheese, and organic leafy greens from my garden!

Leave a Reply