I couldn’t grasp the idea of egg salad with mushrooms and caramelized onions. I grew up under the roof of a man who loved egg salad and made it nearly every Saturday, but the farthest he ever ventured from the home territory of egg, mayo, mustard, and salt was an occasional visit to the curry powder jar. Apparently, I am prone to provincialism in my egg saladry, because I had never heard of an egg salad like that. (Photograph included! Avert your eyes!) I had already read the magazine and put it away without noticing the recipe, and to be honest, even if I had noticed it, I don’t know that I would have given it a second thought: Russian egg and mushroom salad, it was called, with dill and caramelized onions. She’d found the recipe in the April issue of Saveur, the sandwich issue, where it was featured in a spread about salad sandwiches. But it has other things going for it, like the way it tastes, and if push comes to shove, you can always eat it in the dark.Ī couple of weeks ago, I got an e-mail from a new friend, telling me about this egg salad. There will be no pictures at all of this egg salad. There will not even be vaguely winsome pictures of this egg salad. There will be no sexy pictures of this egg salad. Let’s get it out of the way right now: this egg salad, the one we’re going to talk about today, is not a beautiful egg salad.
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