Special Egg Salad {Recipe} for When the Moon is in Retrograde

I have a weird egg salad recipe. But it is very versatile because it’s so simple.

Needs:

• Eggs
• Mayonnaise
• Toast

Optional seasonings:

• Salt or seasoning salt
• A dash of sugar
• Paprika
• Dill
• Mrs. Dash

Directions:

1. Hard boil some eggs. I usually do between 3 and 12 eggs.
2. After the eggs have cooled somewhat (usually in an ice bath or refrigeration (or both)), separate the whites from the yolks. I usually do this by cutting the egg in half and popping out the yolk. Set both aside in separate containers, they will reunite soon enough.
3. Chop up the egg whites and set them aside.
4. Squish the egg yolks with a fork or a whisk. Mix them up and begin adding mayonnaise one tablespoon at a time until the egg yolks are creamy. If you’re doing a dozen, and you’re used to gauging, you may use a quarter cup or a full cup of mayo to start with and then add spoonfuls as needed.
5. Stir in the diced egg whites.
6. Add a dash of salt, and other seasonings to taste. (I add a bit of sugar: YOU DO NOT HAVE TO IF THIS FREAKS YOU OUT.) Add paprika for faux deviled egg salad. Add dill for a light sour taste. Add seasoning salt or Mrs. Dash if you are feeling the moon in retrograde and want to experiment. Or do none of the above seasoning until you have toast.
7. Finally, toast some bread, layer the egg salad on one slice, add any last minute seasonings, and pop the other slice on top.

Bon Appetit!

(Now, don’t be mad if you like pickles. You can always add pickle relish near step five or six of the recipe.)