Now that the hysteria surrounding the Great 2010 Egg Recall has died down, why not make some old-school egg salad?  Eggs cost anywhere from $1.75 to $4 a dozen (depending on source, purveyor, organic or cage-free status).  At the low end of that price range, eggs still represent a bargain protein, nutritionally dense and easy to cook. Far too many people recall (now outdated) nutritional advice from the 1980s, which suggested that eggs contained too much cholesterol to be good for us–so they overlook an economical, tasty food based on old propaganda.

Food for thought:  eggs are probably one of the oldest animal proteins consumed by man.  Surely we were nest-robbers long before we hunted–even lowly reptiles like snakes know that eggs are good food.

I’m putting egg salad back into the weekday brown-bag lunch rotation, spreading it on everything from toasted homemade buttermilk white bread to crackers to leftover pita.

My favorite herbed egg salad (serves 2)

• 4 eggs, hardboiled, peeled, and coarsely chopped (or mashed with a fork)
• 1 tsp mayonnaise
• 1 T creole mustard (or other coarse-grained mustard)
• 1 T dill pickle relish
• 1 tsp fresh dill, finely chopped
• 2 tsp fresh tarragon, finely chopped
• 1 T fresh chives, finely chopped
• salt & freshly ground pepper, to taste

Mix eggs, mayonnaise, mustard, and dill relish together in a small bowl until well blended.  Sprinkle in fresh herbs, stirring to combine.  Add salt and pepper to taste.  Serve over lettuce, or on toast or with crackers, or mound into a halved tomato or avocado.

Nice variations:  a pinch of smoked paprika OR your favorite curry powder OR a healthy shake of Tony Chachere’s in lieu of salt & pepper…also try substituting brined nonpareil capers for the dill relish and dijon mustard for the creole mustard.