Long shadows and low tide: our first born.
A very suspicious baby.
Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.
5 good quality eggs
1/2 small onion, chopped
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.
Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Cutest baby ever.
A visit from Uncle Christopher
Flossie napping with her baby.
Ms. Crank Pants wakes up.
Future Middleburry Rugby Champion.
Holy crap! A snowsuit!
It's never too early to start using the exercise ball.
Handome Cousin Owen came for a visit to see Baby Hazel this weekend.
In a few years, they are going to be sneaking beers from our fridge.
The Cousins: Owen, Annabelle and Cecelia.