Ok, so I’ve been talking about this egg salad since we opened the cafe over a month ago.  Here, finally, is the recipe:

 

Serves 4

6 eggs, boiled, peeled and diced

1/2 cup mayonnaise

2 stalks celery, chopped

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp ground black pepper

4 cups chopped fresh greens

1/4 cup chopped green Spanish olives

1/4 tsp smoked paprika

1/8 pound (just a few slices) bacon, cooked and crumbled

 

 

 

Combined the eggs, mayonnaise, celery, mustard, salt and pepper.  Mix well.  Serve over fresh greens, garnished with the chopped olives, smoked paprika and bacon.  Think of the last two years of your life, remember the happiest moments, and imagine that all that time, your egg salad was in the making.