Lately you may have noticed that I’ve alluded to some changes going on around here – reasons why I will need to make things a bit easier for me in the kitchen a few days a week. The big news is that I’ve decided to reenter the workforce after almost 4 years!
I wasn’t really planning on it, but a great opportunity with a company that I worked for several years ago came along. I started yesterday and will be working part time, which is perfect for me right now. Soooo, obviously I’ll be busier…BUT, don’t worry, my blog will not suffer as a result. I wouldn’t neglect my second baby like that! 🙂
In my previous life, when I was a career woman without kids, I rarely packed my lunch. Working in the city made eating at restaurants and/or ordering lunch in way too tempting. You walk out of the door to your building and have so many fantastic options within a few blocks…NYC is great like that. Plus, who wants to carry their lunch while commuting via bus or train or ferry? I really didn’t.
Now that I’ll be driving to the office (and a very short drive, I may add!) and work in an area where you have to get in your car for anything you need, bringing lunch is more practical. And of course, it gives me more material to write about 🙂
I know there are a lot of ways to make egg salad (I have a few favorites myself)…this one is probably at the top of my list. I love the tastes of these ingredients together, and it only takes a few minutes to make. Easy to pack, too!
Now I have to get busy baking, since my new coworkers are dying to try some of my sweet treats…
Tangy Egg Salad
4 hard boiled eggs
1 teaspoon mayonnaise
1 1/2 teaspoons dijon
2 teaspoons sweet relish
salt and pepper to taste
Peel and chop eggs in a bowl. Add remaining ingredients and taste as you go to adjust seasonings to your liking. Serve as a sandwich, with crackers, or eat straight up with a fork!