I’m Kristina - freelance graphic designer, backyard farmer, cookbook reader, project starter, and new mom to a gorgeous little boy.

I love it when you email me: kristinahm {at} me {dot} com


RSS Feed


Currently reading

me, elsewhere


design work

I'm available for design projects! Contact me for info and rates.

* In collaboration with Hi Design.


Add Info
November 22, 2011

My current fave lunch: the perfect egg salad

For whatever reason, I’ve been heavily into egg salad sandwiches as of late. I don’t question these things as a rule, especially not at the moment, so I’ve spent the last month perfecting my recipe. It’s so incredibly inappropriate for the week before Thanksgiving, but you know, that’s how it goes these days.

It’s very loose, of course, and the quantities aren’t exact, (are they ever?), but I think as long as the basics are there you can’t go wrong.

Nearly perfect egg salad

4 hard boiled eggs (10 minutes is ideal, I think)
1 big spoonful of greek yogurt
1 small spoonful of mayo
1 small spoonful of whole grain mustard
a bit (or a lot) of minced chives
a bit (or a lot) of mined tarragon
sea salt
a few grinds of black pepper
tiny bit of lemon juice (if you think it needs it)

Roughly mash the eggs and whites with a fork in a small bowl. I take out one yolk of the 4 because I don’t think it needs to be quite so yolky, but you could certainly leave them all in. Add all ingredients except lemon juice to the bowl, and mash/mix until your salad is well-combined and/or looks like egg salad. Taste. Add salt and pepper if necessary. And then maybe the lemon juice. But be careful not to add too much because it CAN make the salad sort of watery. Which is eew.

Serve on toast, (buttered, naturally), with a few leaves of arugula and more salt and pep.


We’re heading to the mountains tomorrow morning for a white Thanksgiving with my family. Super excited. I’m making, among many things, this cornbread stuffing recipe from the LA Times. Requested by my dad. Substituting the chorizo with chanterelles. Hopefully there will be some photos next week.

Happy Thanksgiving all!


  1. Laura said on November 23, 2011

    This looks delicious. My Mum has got me and my toddler into a major egg love affair since she visited a few weeks ago, I’ll have to make this for her!

    Happy Thanksgiving!

  2. ashley maureen said on November 23, 2011

    you have no idea how much this got me craving egg salad. holy moly. totally inappropriate for the day before thanksgiving!!

  3. blake said on November 23, 2011

    Perfect timing. Been craving eggs like crazy lately, but have never made egg salad. Might give it a go. Have a wonderful snowy T-day.

  4. Desi said on November 23, 2011

    looks lovely. i like fresh thyme and dried chinese mustard. i’m going to try yours. have a great time in the mountains. i’m a little jealous.

  5. sara said on November 23, 2011

    fork it over! yum yum.

    happy thanksgiving!

  6. Ridgely's Radar said on November 23, 2011

    YUM! Can’t wait to try it out!

  7. RCS said on November 28, 2011

    I LOVE egg salad but am in a bit of a rut with it. I can’t wait to try your version – especially on toast. Yum.

    I am also *jealous* and really wishing I had a reason to not question my craving for hardboiled eggs.

  8. bigBANG studio said on December 6, 2011

    The tarragon just *makes* it, non? This is indeed the perfect egg salad. Catching up over and just can’t get over how FAST Dash is growing!


  9. Ren Lady Of The Arts said on December 9, 2011

    this sounds perfect- I am also a big fan of egg salad but have never thought to add the Greek yogurt.

  10. Jen said on December 14, 2011

    It looks divine. Simple and elegant. Thanks for sharing!

  11. MoHole said on March 8, 2012

    Delicious! I just made it for lunch and it totally hit the spot. Thanks.

Post a Comment