Happy Mother’s Day!

Well, Happy Mother’s Day to all you moms.  Or as I am now calling it “Husband, get the kids out of the house day and give Mama some peace day”.  I guess "Happy Mother’s Day” is probably easier.

Well, if I had been more on the stick, I would have blogged a lovely Mother’s Day menu with recipes, etc.  Alas, it did not happen.  In my defense, I had sick kids home all week and we’re attempting a greatly reduced TV and electronics routine which has really cut into my blogging time.  I don’t think I appreciated what a great occupier of time those things were.  But alas, playing 57 games of Yahtzee and CandyLand are infinitely better for my kids, right?  Please tell me it’s true.

Anyway, here’s a recipe that you could make today for lunch or save for just another lazy afternoon when you are looking for a yummy sandwich.  Originally I used this jazzed up egg salad recipe for finger sandwiches for an afternoon tea party, but after making it recently I was reminded that this is just my go to egg salad recipe now for every day use.  It is delectable.  I generally use it with a dark bread; think pumpernickel, dark rye, or a dark multigrain.  Part of it is presentation – the yellow and green look great on a dark, dark bread.  If you want to use something else, go for it.  Just promise me that it doesn’t start with “W”, rhyme with Funder, and will hold the shape for eternity when you squish it.  Did you ever wonder why it does that?  Hmm.

The recipe calls for shallots.  Shallots are small reddish onions.  They give off a mild, sweet flavor and are perfect for this recipe.  I would not suggest using another variety of onion.  The capers have a bold flavor, as does the tarragon.  You need something more subtle and it also gives a good color contrast.  Here’s what one looks like:

You cut it the same way as a regular onion.  Peel off the outer layers and then chop or mince to suit your recipe.  A small knife may be helpful instead of your large chef’s knife.

Capers.  The magic that is a caper.  If you haven’t used these before, you are missing out.  They have a wonderful briny, sourish, somewhat bitter flavor.   A caper is the flower bud of the caper bush.   You can buy them at the local grocery store and they are typically packed in some sort of pickling liquid (brine, vinegar, or wine).  For this recipe, rinse them before using.  Here’s what they look like:

Capers are key to this recipe.  Don’t skip ‘em.  Capers also pair beautifully with fish.  They would be a great addition to your favorite tuna salad recipe and they are fantastic with smoked salmon.   They also work nicely in Mediterranean and Italian cuisine (think Chicken Piccata). 

Egg Salad with Tarragon & Capers
(makes enough for about 4 generous sandwiches)

6 hard boiled eggs, peeled
1 Tablespoon shallots, finely minced (see note)
2 tablespoons capers, rinsed and drained, then chopped
1/2 cup mayo (use more or less depending on your tastes)
2 teaspoons minced fresh tarragon
Salt and Pepper

1. In a medium bowl, mash eggs roughly with a fork.  Stir in shallot, tarragon, and capers. 
2. Add mayo and season with salt and pepper to taste.  Allow to chill before using
3. Spread on bread and eat!

Have a great day Moms.  You deserve it.  Much love to my Mom today.  You just get it and for that I am always thankful.  You rock Maga.

Meridith