Egg ensalada

Christmas has come and gone.  How was it for you?  Joel and I traveled a lot from one place to another and traded in our 9:30 bedtime for multiple post midnight ones, so we are not quite caught up on sleep but it was a wonderful Christmas weekend nonetheless.

I totally enjoyed the 25 days of Christmas series, what did you think?  But today I am looking forward to blogging about food again.  My first blogging love.  And oh how I have been missing taking pictures.

Have I ever told you how creative Joel is in the kitchen?  He absolutely hates throwing food out (even more than me, if that's possible).  Last weekend the two of us were in charge of feeding around 40 people at our summer staff reunion.  After Saturday morning brunch we were left with around 16 cups of scrambled eggs.  Usually we put leftover food in the "staff fridge" and it gets gobbled up, but I know from years of experience that they tend to shy away from leftover scrambled eggs.  Joel thought about it for awhile and finally thought, "could you make egg salad?"

Egg salad!  With scrambled eggs? 

I was kind of turned off at first, but decided to give it a try.  I put the scrambled eggs in the food processor since I had so many of them, and chopped them pretty fine and then added the rest of the ingredients.  Egg salad, for me, is one of those, keep adding things until it tastes right, but I usually end up with too much mustard.  I decided to figure it out this time.

Egg Ensalada
   -Equal parts mustard and relish, twice as much mayo.

I know it's not a traditional recipe, but it all totally depends on how many eggs you have.  This has worked for me.

The final result.  After consulting with my sister and our cousin.  The taste is dead on, the texture is not quite there.  This batch was chopped pretty fine since I did it in the food processor.  Next time when I'm not making 16 cups at one time I want to try to chop it a little larger with a knife and see if I can achieve a bit more of a smooth texture, instead of a crumbly one. But like I said, the taste was right there.  I was impressed.  What a way to use up leftover scrambled eggs, or make egg salad in a pinch.  

Since I made so much of it at one shot, I have had it almost daily for the last week or so.  But it is really versatile.

Try it on a toasted bagel.

Try it with crackers.

Try putting a layer of pesto on the bread first.  (my favorite)

Try chopping up some black olives and mixing it in. (Joel's favorite)