I was raised on egg salad. In our hotel kitchen there was a large pot on the stove top full of hot water, ready to receive eggs to be soft, medium, or hard boiled. When I took an order for a boiled egg, I always threw in a few for myself, to be retrieved after the breakfast rush was over, and the servers had a chance to sit down to their own breakfasts. To complement my eggs, I would steal a few rashers of bacon, and go for the gallon jar of mayo in the fridge to gouge out a spoonful of the oily mess to bind my crumbled eggs and bacon together. I still love a good egg salad on weekends, around 10:30 in the morning, if I have the luxury of a late sleep in. This year I returned to making bread and butter pickles, and the thought of adding them to my egg salad sent a thrill up my spine. —Bevi
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