It’s Time! Lunchtime That Is!

I simply couldn’t wait to open the jar of Refrigerator Dills I made last week. I adore a good, crunchy pickle. Let’s be more specific…a good, crunchy DILL pickle.  I know they are best after sitting for a couple of weeks.

But…

I needed to know.

They did not disappoint! 

Then it occurred to me that I had not eaten lunch yet.  And the thought of a nice Egg Salad Sammie entered in…and lunch was born about 20 minutes later.

EGG SALAD

3 boiled eggs**

1/4 c diced tomato

1/4 c diced dill pickle

a leaf of crunchy lettuce

1 T mayo

1 tsp mustard

1/2 tsp salt

1/4 black pepper

1/8 tsp oregano

1/8-1/4 tsp chopped fresh dill

Mix all of the above in a bowl (except lettuce), mashing the eggs as fine as you’d like.  Blend well.  Spread on your favorite bread; add lettuce.  Enjoy!

** hard boiled eggs–I put 3 eggs in a pot and cover with cool water.  Bring to rapid boil for 3 minutes.  Turn off the heat, but leave the pot on the warm burner.  Put a lid on the pot and let the eggs sit for 10-12 minutes.  Drain hot water.  Cover with cool water.  Let sit 5 minutes or until cool enough to touch and peel.  You will end up with nicely cooked eggs, without over-cooking the yolk.

Are you a pickle person? Which do you prefer? A crunchy, sour dill or a nice, sweet pickle?