I was in the city today and went by my last neighborhood bodega to pick up a pound of my favorite egg salad only to see that they were closing for good. I said goodbye to the owner, Donna, who has been there for 30 years and we both tried not to cry. Her store is part of a disappearing New York that was once dotted with tiny convenient stores that sold anything from cold cuts to packs of vitamins and cut flowers. I miss the New York that I came to 25 years ago with bodegas and grit. I will miss this family owned store along with the smiling faces of those owners embracing the American Dream.
So this summer when I am out on the Island and craving Donna’s egg salad for tea sandwiches, I will think of her as I will attempt to do it justice with with this recipe. This is for you Donna. Thank you for all your hard work and for making New York what it is.
Egg Salad for tea sandwiches Serves 4
4 hard boiled eggs, cooled and peeled (boil for 5 minutes and leave covered for 10 more minutes for a perfect yellow yolk) You can buy great eggs at the Greenport Farmers’ Market from Browder’s Birds
1/2 cup of real Mayo (you may need a bit more depending on the size of eggs)
2 tablespoons of olive oil
1/8 tablespoon of mustard
2 teaspoons of finely minced celery
1 teaspoon of finely minced white onion
Celery salt
Kosher salt
Pepper
Rough chop the eggs and stir with mayo, mustard and olive oil
add the minced celery and onion
Add salt , celery salt and pepper to taste
By the best pan de mie or white or wheat Pepperidge Farm sandwich bread
Add a scoop of egg salad on to a slice and cover with another slice, push down
Trim the crusts and cut in triangles or into fingers or serve open faced.
Place on your favorite tray alongside other finger sandwiches, a basket with fresh berries and a plate of cookies or scones. Add some small bouquets of herbs in tea cups and serve tea, iced tea with Cuvee lavender syrup or some mojitos and call it a garden party.
