Deviled Egg Salad

6 eggs, hard boiled and shelled
2 1/2 tbls mayo
1 tsp mustard
1/2 tsp paprika
salt and pepper to taste

Put everything in a bowl and mix it with a fork until it's the consistency you like. Let it chill for at least 2-3 hours, overnight is best.

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We seem to have skipped the best part of spring here in Boston. We went straight from cold and rainy to hot and muggy. Now I actually like cold and rainy (call me nuts, you won't be the first), but hot and humid is something I just don't need, especially so early in the year.

See, once the temperature reaches a certain point then I start getting... irritable. It's not pretty. Local villagers hide in their closets, root cellars and whatnot once it hits about 80, terrified that I'll come to town looking for a sandwich so I don't have to turn on the stove, or worse, an ingredient for what I've finally decided to cook, which they surely don't have.

That's when I pop and go off on a rampage. I spend the afternoon stomping on cars, throwing trains into buildings, breathing atomic fire and separating plucky children from their loving (and most likely single parent) families, sending them off on madcap adventures which end with a minor tragedy, two people finding love and everyone learning a valuable lesson. Then they are all reunited in an excessively sentimental scene, possibly involving a giant lizard, where they all vow not to take each for granted and be good, good people. At least until the sequel.
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Sooo, that doesn't really happen. But it is true that when it's hot I don't want to cook, which is why I decided to make some egg salad the other day. I mentioned deviled egg salad back in the beginning of last year in a post about egg salad in general, but didn't really elaborate on it. And that recipe up top is the reason. There's not really much to it, although it is greater than the sum of it's parts. It's just my basic egg salad (which I finally took down measurements for) with paprika in it. As I mentioned before, I like my egg salad nice and simple (not to mention a bit light on the mayo). The only thing I would add to this is a little diced shallot, but alas I had none.

Oh and yes, those are potato chips on it. Potato chips are a good time on sandwiches, even if they don't subtract calories like lettuce does.