This is what happens when egg salad grows up and gets a master's degree
, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. *in Middle of Nowhere, New Hampshire. Harrisville was one of those towns where you knew everyone by name, and every time I think about it, all I can remember is summertime—glistening lakes, dense trees, the picturesque New England that's photographed for postcards.
I'd spend a lot of time at the general store hanging out, eating, and eventually working.Laura, the owner of the general store at the time, had this amazing ability to turn even the simplest food into something amazing; her passion was infectious. While I worked there, one of the things I was in charge of was making the egg salad. We used farm fresh eggs and, when they were in season, herbs and vegetables from the local community garden.
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