We planned a suppertime picnic for Thursday night, which meant I needed to come up with a good meal to eat cold. So I tried the small batch egg salad recipe for myself.
I cooked the eggs in a bain-marie, made homemade mayo with an immersion blender, and chopped up homemade pickles to make dill relish.
It turned out very good. G said not quite as good as the large batch for Saint Mark Summer Nights, we think because of the pickles.
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