Creamy Egg Salad & Best Tuna Salad

“Since love grows within you, so beauty grows.  For love is the beauty of the soul.” — St. Aurelius Augustine

Because tomorrow’s meal will be an elaborate 3 recipe affair in and of itself I wanted to go pretty low key the rest of the week so I’d have some fast, easy, and delicious meals to make on hand instead of being tempted to go out (because I already gave into the temptation last week).  Yes, those pictures you see are a Braised Lamb Pie from Man Pies and a Russian Tea Cake and Coconut Cupcake from Pure Bliss Desserts.  Man Pies is the ultimate comfort food and Pure Bliss is, well, pure bliss, in addition to being one of the cutest restaurants I’ve ever been in.

So to avoid the call of not homemade food and to ease a sandwich craving, I decided to go for two recipes that appeared side by side in The Best of America’s Test Kitchen Best Recipes and Reviews 2012 magazine.  I’ve always been a fan of egg salad and tuna salad sandwiches and I’ve never been particularly unhappy with the results.  I mean, really, who knew you needed a recipe for these things?  Well it turns out that if you want something done correctly, it’s best to go off of a tested recipe and make variations from there, because then you’re starting off from a strong base.

Both of these recipes came out great, and while not mind-blowing, they were definitely better than any egg salads and tuna salads I’d made before.

The key to the egg salad seemed to be in the treatment of the eggs.  Bring to a boil then remove the pan from the heat, cover and let sit for 8 minutes.  Transfer the eggs to ice water and let cool for 5 minutes.  Then when you’ve cracked and peeled the eggs, separate the yolk from the white.  Mix the yolk in with your other ingredients so that it becomes a part of the “sauce” then add your chopped whites.

The secret to the tuna was to dry out the tuna fish once you’ve taken it out of the can using paper towels.  Then in a pan, heat up some olive oil and your seasonings for a few minutes, pour them on top of the tuna and allow it to marinate before mixing with mayo (or Miracle Whip).

And for something even easier, pick your three favorite/most in season/random fruits from the grocery store/farmer’s market/co-op and make a fruit salad.  It’s even better than cookies, I promise.


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