W
e’ve had a strange little ride with our film and foodie group, Movies & Munchies.
Some thought it was strange to find food inspiration in The Road last month but a few members triumphed with that challenge. For September, I proposed watching The Shape of Water . You can read the announcement post here. I was convinced that if we could find culinary inspiration in a post-apocalyptic world of The Road then surely we could be super creative with a sea monster and cold-war espionage.
If you haven’t seen The Shape of Water, it is odd. I mean, it’s a Guillermo del Toro film. The leading man is a sea monster (Doug Jones) à la Creature from the Black Lagoon and the ingenue (Sally Hawkins) is a mute custodian. She’s loyal friends with a co-worker (Octavia Spencer) and very close with her flat-mate, Giles (Richard Jenkins). The villain (Michael Shannon) is a cold-war misogynist with his sights set on advancement. Russian spies have a role, too.
How could this all work? I don’t know but it does.
As Eliza befriends “the creature,” she first entices him with bits of her lunch. That lunch contains hard boiled eggs and these soon become the creature’s favorite. I knew from my first viewing that I wanted to do something with eggs. I found myself with three dozen free eggs, one new dozen from the farm bag, and a few leftovers in the fridge. I had to make something with a lot of eggs.
Egg Salad with Dill Weed
Based on a couple of different recipes.
Ingredients
- 12 eggs
- 1/2 c. mayonnaise
- 1/8 c. Dijon mustard
- 1/4 c. red onion
- 2 stalks celery, diced
- 1/4 c. dilled pickles, diced
- 1 t. lemon juice
- 1 t. dill weed, dried
- salt and pepper, to taste
Instructions
- Hard boil your eggs. If you have an Instant Pot with a steamer basket, use that.
- Peel eggs and place in a mixing bowl. Using a potato masher, chop the eggs.
- Add the mayo, Dijon, onion, celery, pickles, lemon juice and dill. Stir to mix.
- Taste and season with salt and pepper.
Yield: 6-8
This recipe is adaptable and please add more (or less) mayo as dictated by the amount of eggs you use. I actually used 18 eggs but some of them were very small (and two were double-yolked and looked like duck eggs)!
This was a great salad and was pretty versatile for lunch all week. We had sandwiches, salads (like above) and with crackers. Will make this again.
Thanks for playing along this month. Look for the round-up here after October 1.
I, too, went with an egg post. Your egg salad looks delicious!
Wow, that’s tempting! Egg salad is one of my favorites, and I never seem to get around to making it! I don’t use a potato masher any more for egg or tuna salads: I just use my egg slicer: first I slice through the egg the normal way, then I turn it and do it again. It makes nice pieces of the white, and the yolk gets smushed into the mayo etc.
I love all your ingredients — I’m usually kind of lazy and don’t do as many.
best, mae at maefood.blogspot.com
I’m always up for a weird moving, or a new egg salad recipe – looks delish!
I confess that I’ve never made an egg salad, though I love eggs. I’ll keep your recipe close by as a reminder and inspiration.
I realize I’m late with my comment on the CtB post, so I am writing it here: I’d like to try the one-bean salad. I have seen nopales at a farmers’ market in the Bay Area, sold either clean or not (meaning, with the thorns still on) and wondered how they taste 🙂