Duck Egg Salad

My first real meal when I moved to England was an egg salad sandwich on wheat toast with watercress. I was a little cafe in the Coventry city centre. It may have been the only vegetarian thing on the menu, I don’t remember, but I do remember really loving it. I even amped up the flavors with a little salt and a good bit of black pepper because watercress has the peppery vibe going on. And that is just a good thing.

D&D_1987It is a strange thing I do really like egg salad, but you won’t catch me eating a deviled egg, um, ever. I think it might be a texture thing. I know –  it is completely weird. Every so often I just crave egg salad and now I have access to some duck eggs and I am so going for it. I understand that duck eggs are slightly larger than chicken eggs but they are also, supposedly also richer and creamery so I just can’t help but think this could be amazing duck egg salad.

This time I bought marbled rye bread –  no seeds – and toasted it. I’m not sure if there is something else that needs to go on egg salad sandwiches – lettuce seems overkill and tomatoes, ugh, yuck. I think I  want the sandwich to squish when I bite into it. But watercress is now a requirement. And good seasoning with salt and freshly ground black pepper – freshly ground being key.  Don’t ever use pre-ground pepper – that is an abomination. 

I have a great source of local fresh eggs. My friend Tony has a friend that raises chickens and ducks so I will be taking advantage of that. I can’t wait to substitute duck eggs for chicken eggs in baking and see what happens. I think in a cake recipe might be the most telling thing. We shall see how this adventure goes. Oh, and eggs Benedict with duck egg hollandaise sauce. Just might be amazing. 

It is egg-istentialism  – yes, I stole that from somewhere else. But it does make me smile. 

And here is how I made it:

6 duck eggs
Duke’s mayonnaise
Dijon mustard
Sweet pickle relish
Watercress
Bread, toasted – rye, whole wheat, or whatever you like.

In a large pot, cover the eggs with at least an inch of water. Bring to a boil over high heat and boil for one minute. Remove from heat and put a lid on the pot and set a timer for 14 minutes. Once the time is up, add cold water to the pot, and swirl eggs to crack slightly. Peel eggs – think that goes with out saying.

For the subjective part – how much mayonnaise? Enough. It’s what work for you. And about 2 Tbs of Dijon mustard.

Now the pickle relish, I go for sweet, again, subjective, dill relish totally do-able. Personal choice. But this is imperative – you must drain some or most of the liquid. You want squish in the sandwich, not mush. So drain the relish.

Now you can add grated onion or something else, but it just doesn’t seem necessary to me anyway. Maybe a little lemon juice, but again, not too much.

Voila egg salad. On nicely toasted bread with a good layer of watercress. Salt and freshly ground black pepper.

I have to say, this totally made my craving. Simple and dead good. 

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.