Friday, June 11, 2010

Pistachio Egg Salad

Several years ago there was a tea parlor in town that I just absolutely adored. They had a beautiful assortment of antique tea cups and teapots. The best scones I have ever eaten were baked there. A whole sheet of loose leaf tea to choose from. Have I mentioned how much I love loose leaf tea? Have I mentioned that I love and collect teapots? So you see, I was in heaven there...

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!

3 comments:

Gail @ Faithfulness Farm said...

Sounds wonderful. I would have never thought to add pistachios to egg salad :)

Blessings!
Gail

Coley said...

Just wanted to say hi! I found you thru URS and love how "normal" and yummy your recipes are. I'm now following!

Katie said...

Coley, thanks for following me! I am definitely one for "normal" recipes...nothing too strange for me!

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