Mother Nature is a tease!
As I write this I am drinking tea next to pile of kleenex. This weather yo-yo has been too much for me. One day it is gorgeous and spring-like, the next it’s snowing. That’s right. It snowed again!!!!! Gah, I am so over it now. It was cute a month ago and now it is just annoying.
When spring does finally get here and it is here for good I’ll be a happy, happy girl! Thankfully, I am able to use food as a way of feeling good when the weather is crappy. I suddenly started craving egg salad. I was out running errands the other day and I knew I was going to have an egg salad sandwich for lunch. I went to a restaurant that I thought served egg salad but once I arrived I was faced with the choice of getting everything but egg salad.
You know how your brain starts telling you that you want something and as a result, you wont stop until you get it? Well, that is exactly what happened to me. All I wanted was egg salad. I ended up buying more eggs than we ever need which must have been my subconscious way of making sure I got my egg salad. The weather has beaten me down but I knew egg salad would bring me back.
If you are not an egg salad fan I have to apologize for this post and more clear obsession with egg salad. If you are a fan then I hope you like my version. It will certainly brighten your day and it might be the best way to use those colorful easter eggs (on second thought…).
I hope this cold/sinus thing goes away quickly because I don’t want the warmth to arrive and I am sitting in bed with my head under the covers. Maybe egg salad has healing powers??
Egg Salad with Crispy Pancetta
1 Celery Stalk Diced
1/4 Diced Onion
1/3 Cup Diced Pancetta
1/4 Cup Mayonnaise
2 Tsp. Dijon Mustard
1 Tsp. White Wine Vinegar
1/2 Tsp. Paprika
Salt and Pepper
Boiling eggs: Place the eggs in a pot and cover with cold water. Place pot on medium heat and bring to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 12 minutes. Remove eggs from the hot water and add to an ice bath to cool. This method has worked for me every time Once cooled peel eggs and dice the eggs and place them in a bowl.
Crisp the pancetta in a small saute pan over medium-low heat. Allow the excess grease to drain on paper towel. Combine the pancetta, onions, celery in the bowl with the diced eggs. In a separate bowl combine the mayonnaise, mustard, vinegar, paprika. Stir until combined. Season with salt and pepper to taste. Add the sauce to the eggs and gently stir everything together. Place bowl in the fridge to chill until ready to serve.