Basic egg salad combines chopped hard-boiled eggs and mayonnaise with finely chopped celery and onion, seasoned with a squeeze of fresh lemon juice (or some pickle juice), salt and pepper.

Some people then build a sandwich by adding lettuce and tomato, even strips of bacon. But today’s tip is what to add to the egg salad itself. They turn egg salad from ordinary to memorable.

It doesn’t have to be a sandwich. Scoop your egg salad atop greens, into a crisp bell pepper, a stuffed tomato, a bacon bowl, even into potato skins. Make canapés with a base of apple, cucumber or potato or.
 
Kitchen tip: When preparing hard boiled eggs, add a teaspoon of baking soda or vinegar the pot of water. This will help when removing the shell & have a perfectly peeled egg. Here’s more on how to make hard-boiled eggs.
 
25+ FAVORITE ADDITIONS TO EGG SALAD

Find more delicious recipes at TheEggFarm.com.

Forget the supermarket white or whole wheat bread for a day, and try:

 
BINDERS

Plain supermarket mayonnaise is so 20th century. Blend proportions of any of the following, to taste:

 
VEGETABLES: BEYOND ICEBERG LETTUCE

 
This should keep you busy until the next National Egg Day! If you have anything to add to the list, let us know.

 
*Durkee’s Famous Sauce is a tangy salad and sandwich spread that combines mayonnaise, mustard, vinegar and seasonings. Mom used it in cole slaw, deviled eggs, potato salad and on sandwiches. Patented in 1857, Durkee says it was served in the Lincoln White House! It is still sold online and at some Wal-Marts and other retailers. We haven’t tried this recipe, but it claims to be a Durkee’s Famous Sauce clone. Here’s another version.

Today is National Rocky Road Day. The original Rocky Road was an ice cream flavor invented in 1929 by William Dryer. He chose the name to describe the bumpy appearance of ice cream packed with chocolate, marshmallows and walnuts. Since the Great Depression began in October of that year, it was also a tongue-and-cheek reference.

Pastry chef and cookbook author Emily Luchetti has taken Dryer’s original flavor profile and added her own twist, to make Rocky Road Truffles, developed for the California Walnut Board.

Chocolate ganache surrounds walnuts and marshmallows, with a light dusting of cocoa powder. The truffles melt in your mouth.

Make them for a family treat or for a special occasion like Mother’s Day, Father’s Day or Valentine’s Day. The truffles can be made a week in advance. The better quality the chocolate, the tastier the truffles. (We used a Valrhona chocolate bar.)
 
RECIPE: ROCKY ROAD TRUFFLES

Ingredients For 30 One-Inch Truffles

Here, the rocky road is welcome. Photo courtesy California Walnut Board.

 
Preparation

1. WARM the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Remove the pan from the heat and add the chocolate. Swirl the pan lightly so the chocolate is covered by the cream. Cover and let sit 5 minutes. Whisk until smooth.

2. WHISK occasionally until the mixture is at room temperature. Then stir in the marshmallows, walnuts and milk chocolate chips. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour.

3. PLACE a heaping teaspoon for each truffle in a single layer on a pan. Refrigerate until hard.

4. PUT the cocoa powder on a plate or in a small bowl. Line a baking sheet with parchment paper. One at a time, place the chocolate balls in the cocoa powder. Dust your palms with cocoa powder and lightly roll the truffles between your palms until round. (The cocoa powder keeps them from sticking to your hands.) Finally, roll the round truffles in the the cocoa powder. (If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.)

5. REFRIGERATE until ready to serve. For gifting, you can wrap the truffles up in tissue paper and tie the bundle with a ribbon.
  

Just in time for summer cook-outs and picnics, we were sent samples of the large and small Evo Oil Sprayers.

They’re different from misters: The spray is less fine and wider. The company claims that the spray nozzle is no-clog (a complaint with the finer-spray misters); so far, that’s been true for us.

Today’s tip is: If you’re not yet using a mister/sprayer in the kitchen and for grilling, now’s the time to try one:

 
Available in two sizes, 8 ounces and 18 ounces, Evo is an option for people who aren’t happy with their current oil sprayers/misters. (We gave up on misters after trying to unclog two different brands.)

The large bottle ($19.99) comes with changeable silicone neck tags that identify five different kinds of oil plus balsamic vinegar (although you’d think that the color of the latter would be a dead giveaway). A funnel (provided) twists on to the bottle for easy filling.

The Evo sprayers are made of high-quality plastic and are top-rack dishwasher safe; the sprayers are easily hand-washed in soapy water. Both components are BPA-, DEHP- and latex-free.

The sleek ergonomic design is by Michael Graves Design Group, the architectural firm that has designed a variety of housewares including the iconic Alessi Michael Graves Kettle with Bird Whistle.

Get your sprayers on Amazon.com, for yourself and for house gifts.
 
  

Armed with two different grating gadgets*, the space for which we need to justify, we’ve been shaving Parmesan cheese onto just about everything. Just a bit goes a long way as a tangy, nutty garnish.

We add shaved Parmesan cheese to these dishes (if cooked, after they come off the heat):

 
As an aside to shaved Parmesan ideas, in Italy, chunks of Parmigiano-Reggiano are often eaten for dessert with a few drops of balsamic vinegar, and perhaps some fresh strawberries. The same wedge you use for shaving can be broken into chunks for a cheese plate.

PARMESAN & PARMIGIANO-REGGIANO: THE DIFFERENCE

“Parmesan cheese” can be produced anywhere on earth, however the manufacturer desires.

Parmigiano-Reggiano dates to medieval Italy. It is PDO-protected and produced only by members of a consortium, the Consorzio del formaggio Parmigiano Reggiano. It can only be made from the milk of local cows in the Italian provinces of Parma, Reggio Emilia, Modena and certain parts of Bologna and Mantova.

Producers must adhere to strict Consorzio guidelines, which ensure that the cheeses develop the profoundly complex flavors of authentic Parmigiano-Reggiano. Wheels that don’t meet the standards are declassified and aren’t given the official Consorzio stamp.

Note to connoisseurs: The best Parmigiano-Reggiano cheese is considered to be Vacche Rosse (“Red Cow”), with milk from a specific herd of cows, that is 30 months. If you can’t find it locally, you can buy it at iGourmet.com.

For most people, generic Parmesan is just fine. For connoisseurs, tasting the real deal can be an eye-opener. It is intense and complex, with nutty, sweet, grassy, creamy and fruity flavors. That’s why it has long been called called the “King of Cheeses.”
 
PARMIGIANO-REGGIANO TIPS

 
Here’s more on Parmesan vs. Parmigiano-Reggiano cheese, and still more about Parmigiano Reggiano itself.

 
*You can use a vegetable peeler; no special gadget required.
  

“Spicy Chipotle Meets Cowboy Coffee,” says the label of Vaquero’s BBQ Dippin Sauce. And it sure does: a very thick coffee-accented sauce, redolent of brown sugar and molasses with just the right touch of heat.

It can be diluted as a dip (we added plain yogurt) or brushed straight onto barbecued meats.

You can also use Vaquero’s as a substitute mole sauce, on braised beef, pork, poultry or tacos. That’s what we did, adding some raisins, pepitas and a dash of cinnamon.

The sauce was created in a country kitchen in Mendocino, California by Michelle Sassen, who worked with a family recipe. Her husband begged her for years to bottle and sell it. Her family also enjoys it as a breakfast sauce and a sandwich spread.

She found a production facility next door in Sonoma County, and now you can buy it. It’s a great gift idea for coffee-lovers and grillers. A 14-ounce bottle is $9.50 at Mendocino Merchandise.

Ingredients include catsup, apple cider vinegar, molasses, Worcestershire sauce, pepper sauce, coffee, chile peppers and salt.

A coffee-enriched barbecue sauce with lovely, intense flavors. Photo courtesy Mendocino Merchandise.

WHAT’S A VAQUERO?

Following the arrival of the Spanish conquistadors in Mexico in 1519, civilians followed to claim their own share of New World land and bounty. Cattle and horses were shipped from Spain to populate ranches.

Needing ranch staff, the Spanish taught the native Aztecs to ride horses and wrangle cattle. These native cowboys were called vaqueros from the Spanish word for cow, vaca.

By the early 1700s, cattle ranching had spread north into what are now Arizona, New Mexico and Texas (and later to California), and south to the plains of Argentina.