Have you guys read this cute book about friendship yet?
It’s a refreshing distraction from the usual novels and food books I usually read. I’ve laughed out loud, skipped through paragraphs, and raised my eyebrows at the occasional profound statement mixed in with all the humor. But mostly I’ve said to myself, “that was totally me!” and have had incredibly nostalgic moments reflecting upon school years and all the friendships built and threaded through the years to the present time.
This is a year that many of my old school friends turn 40. I’ve already celebrated one of my middle school and high school besties’ birthday. I’m planning a massive party and reunion with another one. I’m about to vacation with another this summer in her beautiful San Francisco home. These friends may not be with me daily, or on the phone regularly, and we may not go get a chance to grab coffee and catch; thus is life. We have all gone in different directions and have different lifestyles, but we are a constant. When together, things don’t change. This book reminded me that the memories from those friendships don’t die. They leave everlasting footprints and will always be celebrated.
Some of these memories involve food (of course. when does life not involve food?!) One of my dearest old friends (who is not turning 40) taught me in high school how to make egg salad. You see, since my parents were strict vegetarians, we hardly ever had eggs in the house. I had never even heard of egg salad until I probably turned 16 or 17. She may have changed the recipe by now, but as a high schooler she kept it pretty simple, and I loved it. I always remember the exact space of her mom’s kitchen counter where she showed me how to make it and how healthy she ate even way back when! Here’s Ila Gorilla’s Egg Salad:
- 3 tablespoons mayonnaise
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
- a small squirt of yellow mustard
- 4 perfectly cooked boiled eggs, peeled (SEE NOTE BELOW)
- ½ cup diced celery
- In a small mixing bowl, mix the mayonnaise, salt, pepper, and mustard together with a fork.
- Chop the eggs coarsely and scrape all eggs and yolks into the bowl. Mash well with the back of a spoon or a potato masher. You want some chunky texture to the egg salad so there is no need to mash to a puree.
- Stir in the celery. Taste for salt and pepper.
Place 4 eggs in a medium saucepan. Cover with cold water. Place on stove and turn heat to high. When water boils, turn off heat and cover pan with a well-fitting lid.
Set timer for 10 minutes. Discard hot water, let eggs cool for 15 minutes then peel (see note below). Or you can refrigerate them and peel another day.
The easiest way to peel boiled eggs for egg salad or any recipe for chopped egg:
Place whole boiled egg on cutting board. Using a sharp knife, slice the egg (with the shell on) crosswise (aka horizontally), cutting the egg in half.
Using a rounded spoon, scoop into the egg on one side and the egg half will easily slide out.