This is a cautionary tale.
At the end of the aforementioned dinner party, I walked to the G train with the angry vegetarian. Apparently all was forgiven, because she gave me five hard-boiled eggs before her train arrived.
Easter Sunday, I decided to whip up a batch of egg salad. I wasn’t home for the holiday so I wanted a comfort food reminder of my youth. EXCEPT, I tried to get fancy. I had leftover mushrooms, which I diced up and sauteed in olive oil, then added to the egg salad.
To be fair, SK warned me multiple times that this was a bad idea. I did not take heed, as she has long been an anti-mushroom bigot. Guh. The squish of the mushrooms is just different enough from the egg white to give you a very odd spongy feeling in your mouth. And olive oil, combined with mustard and mayo is just, well, wrong. Easter fail.
My mother said she too learned the hard way that the basic egg salad formula isn’t something to tinker with- “Eggs, mayo, a bit of mustard and maybe some celery. Anything else and you will screw up the delicate balance.”