Eric has requested egg salad, again!
It seems to me we had it just last week,
but it’s healthy and something we both like.
Fresh eggs don’t work as well because
they are hard to peel––I’ll have to soak
their cracked shells in cold water before
I begin. Such a mess if the shell sticks to
the egg and takes hunks of egg white with it.
The water is boiling,, eggs bumping each other
little bubbles rising around the edges. I turn
off the heat so they rest in the hot water,
their yolks coming together
whites solid like opaque jello.
After twenty minutes, I drain them and crack
each one against the pan, feeling like I’m
breaking their skulls, and put them to soak
in cold water. I’m anxious now, peeling time
is nearing and this is my least favorite part.
The water has had a chance to get under the shell
I pick up an egg,, tap it all over and gently squeeze it
so it feels like a ball of sand. the shell slips off without
trouble and I breathe again!
The eggs are chopped and now is the time for the color
and taste. Red peppers have become a small dice as do
the scallions. Now some pickles and a generous dollop
of mustard and couple drops of vinegar. This is my
deviled egg salad and the mustard is the important addition.
Mayo finishes it off and the taste is mellow but sharp and
closed eyes result in tasting deviled eggs. I’ll load it into
cored tomatoes and with a green salad and a cup of soup
we have a perfect late supper.
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