Some mornings after the older Littles have hurried off to school, Littlest and I linger in the kitchen for breakfast. Perched in her usual spot ‘up the counter’ she keeps me joyfully entertained as I bus dishes and think about prepping dinner. I snapped this photo last week on such a morning. I had just made hard boiled eggs and she was delighted beyond explanation by the egg slicer. What three year old wouldn’t love this?
Fueled by fascination she sliced every last hard boiled egg which wasn’t really my plan, but I have a hard time telling Littlest ‘no’. Especially in the kitchen. While she honed her sous chef skills, I hard boiled another batch of eggs for Husband’s post workout snacks.
And then? We ate hard boiled eggs for breakfast. And made my favorite egg salad for lunch.
It was the perfect morning. Littlest, me, and a dozen hard boiled eggs.
Kristin’s Favorite Egg Salad (for 1)
1 hard boiled egg
1 tsp Dijon mustard
1 tsp red onion, finely diced
1 tsp sweet pickle relish
salt & pepper to taste
Chop hard boiled egg. Gently mix in mustard, onion, and pickle relish. Serve on a bed of spinach.