Uncle Pete’s Egg Salad

[The Clipper staff has sampled this stuff. It is fantastic.]

Submitted by Uncle Pete Crawford, gourmet, musician, and manager at the Green Mill

Ingredients:

· 4 large hard boiled eggs

· 2 cloves of garlic

· 1 tsp. olive oil

· 1 celery stalk – chopped

· 2 green onions – chopped

· 1 sprig of fresh thyme or ¼ tsp dried thyme

· 1 sprig of fresh dill or ½ tsp dried dill

· ¼ tsp ground black pepper

· 1/3 cup mayonnaise

· 1 tsp mustard – preferably a coarse, stone ground

· 2 tablespoons capers (optional)

· ¼ cup chopped green olives (optional)

1. Dice the garlic cloves on a cutting board. Pour salt and olive oil on top.

2. Mash into paste with flat side of chef’s knife. Put aside.

3. Slice an egg in the egg slicer. Remove and reinsert egg in slicer 90° to dice. Put in a large mixing bowl.

4. Repeat the process for the rest of the eggs.

5. Add the remaining ingredients along with the garlic paste to the bowl.

6. Mix well.

7. Refrigerate for 1 hour to let the flavors blend.

8. Serve with toast or on a bed of fresh greens.