Hide Your Picnic Basket - Egg Salad with Jumbo Lump Crabmeat

Another recipe reprint request for new Gour-Maybe followers. A perfect summer salad (or sandwich). Eggs are just so versatile, and most people almost always have them in the fridge. This egg salad is one that you can make for a group, but I like to make it for myself and not tell anyone so I can eat the entire batch. That's just me. Why might you ask, is Egg Salad "Gour-Maybe?". Typically it wouldn't be, but this is a big step up from the stuff they serve at delis and lunches. Lots of fresh herbs and good-quality eggs and mustard make it flavorful and fresh. I love the tarragon flavor in it. To really blow it out, stir in jumbo lump crabmeat once the egg salad has cooled. Please try it that way, at least once! You might die tomorrow and it would be sad to miss this. Serve it on toasted sourdough bread or just with greens - I love arugula because it has a little kick. Read the simple steps after the jump.




Egg Salad with Jumbo Lump Crabmeat (serves 4)
You will need:

• 6 Jumbo eggs from well-treated hens (lived in a huge cage with Direct TV, etc)
• Kosher salt/pepper
• 2 T Dijon mustard
• 2 T Miracle Whip - YES, Miracle Whip, if you just hate it, use mayonnaise and suffer
• Flat leaf parsley for garnish
• 2 tsp minced fresh tarragon
• 2 tsp minced fresh chives
• 2 tsp minced shallots
• dash cayenne - optional
• Jumbo Lump Crabmeat - Optional (should be mandatory!)

Place eggs in a sauce pot, cover with water. Bring to a boil, cover, and remove from heat. Let eggs sit for about 10-12 minutes. Peel the eggs, discard shells and dice them in a medium-sized bowl. Combine eggs with all other ingredients (save the parsley for garnish). Refrigerate at least one hour, until chilled. Stir in crabmeat if you want or serve over greens or on toasted bread as a sandwich!