Egg Salad Made with Fresh Eggs

Seattle is a foodie city, so you may find it surprising that I swoon over a home made egg salad sandwich on a fresh, buttery croissant.

Friend and massage therapist Nicki has chickens, four of them, who lay most days. Chickens are a lot of work, but the benefit is eggs that taste like nothing we buy at the grocery store. On occasion, after my massage, Nicki invites me to share her lunch, which yesterday meant egg salad. She makes it fancy, with bacon bits and nuts and a touch of paprika and chives — is that right, Nicki, chives?

Nicki has been my massage therapist ever since I moved to Seattle, and it’s not surprising that she and I have become friends. Her husband John and I are friends too — they were my Scotch tasting buddies a few weeks ago. She’s a wonderful cook, and it’s no surprise to me that she’s a whiz at egg salad. Egg salad is the original comfort food — we used to eat it as kids, although my mother’s version was heavy on mayo and light on any other add-ins. Nicki’s egg salad is food for the gods, without losing the comfort element as well. I’m a big fan. 🙂

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