April 19, 2017
What does one do when one has five left-over deviled egg halves from Easter?
One pops one in one’s mouth as a cook’s treat, and one proceeds to smush up the other four, add a few more ingredients, and have tuna salad.
I was thinking, for some reason, of tuna salad. It just sounded good, and I thought, well, I’ll just boil a couple of eggs and make some.
Ding-ding-ding-ding-ding! I HAD boiled eggs, albeit they’d already been deviled, using essentially the same ingredients I’d be using in tuna salad, anyway. (The eggs had a bit of Dijon mustard and a splash of cider vinegar that wouldn’t normally go in tuna salad, but what the heck.)