Today I did something a little different for the Me n’ Martha Project – a lunch with Alexis’ Egg Salad Sandwich from the All-American section on page 18.
Egg salad can’t be beat as a simple comfort food. Once mayonnaise became mass-produced at the turn of the 19th century, egg, tuna and chicken salads became staples of the American lunch menu. All of these salads also have the advantage of being very amenable to the use of different spices to suit the taste of whoever is making them. For this recipe, which comes from Martha’s daughter, Alexis, it’s the curry and mustard powder that gives it a delightful edge that elevates it above the typical egg salad. I also enjoyed replacing lettuce with radicchio for some extra sharpness and a nice crunch. Jeff thought that it was the best egg salad he ever had! He says that a lot these days as I work my way through Martha’s American Food and I never get tired of hearing it.
I realized that I’ve done so many different things over the past 78 days of living la vida Martha — main courses, decadent desserts and even a lot of tasty little appetizers, but I’ve been lacking in good lunch options. I’m going to start concentrating more on lunch, because as we all learn to live on tighter budgets, having more delicious options to pack for lunch instead of paying to eat substandard fast food out, is certainly a good thing!
