It was like a 5 course meal...you were there a long time. Which means, you can drink a lot of tea and eat a lot of food. It all came out in bite sizes so it didn't seem like you were eating that much...until you got up to leave.
Anyways, this really does have something to do with egg salad. The first time I tried egg salad was at Tea Roses. It was pistachio egg salad...and I loved it. The next week I bought pistachios at the grocery and set out to replicate it. While it is close in taste, it felt so much better eating it at Tea Roses on fine china.
1 dozen eggs, hard boiled and chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped pistachios
1/4 cup relish or chopped sweet pickles
1 teaspoon pickle juice
Mix all ingredients together. Refrigerate and serve.
**With a dozen eggs this does make a lot, it is easily halved!