Delaney's Favorite Egg Salad



Morgan and Delaney dress for the tea party!



My niece, Delaney, Stephen's oldest daughter, loves my egg salad. I found out one time when the girls were invited over to the house for a tea party. Our Nana would occasionally have tea parties for us girls at her house and break out the good tea cups, make finger sandwiches and homemade cookies. On this one occasion, Nana was heavy on my heart so I decided to not only invite them for the tea but make egg salad finger sandwiches. As the morning progressed, I got more and more ideas. So I took out some antique china cups and saucers that were my grandmothers. I took out some fancy hats and some fur wraps that were hers as well. I decorated the table with linens and china plates. I also took out the tiered platter for the sandwiches and all the tea makings. We had a wonderful visit and Nana would have been

proud that I continued her tradition.

Delaney's Favorite Egg Salad: 

1 dozen eggs boiled, shelled and mashed
1 1/2 cup mayonnaise
2 tbsp Durkees Famous Mustard - Substitute a mild honey Dijon Mustard instead
1 tbsp pepper
1/4 cup minced onion

Eggs are tricky to deal with! They can break easily when putting into a pot, they can break while boiling and then the shells can stick and make peeling a mess. So here are a couple of tips I learn by messing up A LOT! Gently add the eggs to an empty pot and then top with cold water about 2-3 inches above the egg line. Bring to boil and then turn down to a gentle boil and cook about 15 minutes. Remove and let sit in the water at least another 15 minutes. Drain out and add cold water on top of the eggs to further cool them. Next take a paper towel doubled and lay in the sink to catch the shells - I hate when the garbage disposal gets jammed up with shells! Gently tap in the top of the egg and run under gentle cold water - this allows the water to enter the broken shell and unstick the shell all around the egg. Using the side of you finger peel the shells off each each give a final rinse and into a colander.

Place the eggs into a deep bowl - plastic or metal - I take the egg slicer and slice them all first. Then I take a pastry cutter (wired one) and cut into smaller pieces. Add the mayonnaise, the mustard, the minced onion and pepper. Mix well using the pastry cutter and then refrigerate for at least an hour.

On this occasion, I used a nut berry whole wheat bread. I scooped a mount on the bread, spread it added the top and then cut off the crusts and made the sandwich into triangles by cutting the sandwich from corner to corner. I also served some potato chips, black olives and pickles.

                             The girls had a terrific time....so did I and Nana was there in spirit!