Chill Out
During my freshman year at the University of Georgia, I often took delight in the hot meals served ‘round the clock at one of the many dining halls on campus. No more cold cereal for breakfast, or sandwiches and salads at lunch. Instead, I had my choice of crispy bacon, scrambled eggs, and grits for breakfast, and my favorite casserole of poppy seed chicken served over white rice for lunch.
It must have been good — as I stood on the scales after my freshman year, I had nearly doubled the freshman 15.
Though I took delight in enjoying a hot meal in place of a cold one, I must say that as I get older, things change — tastes, and fortunately after a lot of running, waistlines.
As we enter into the dog days of summer, the last thing I want is something heavy and hot. Especially down South, the humidity and heat literally sock you in the mouth anytime you step outside.
- 6 large hard-boiled eggs, peeled
- 2 Tbsp. plus 1 1/2 tsp. mayonnaise
- 2 Tbsp. finely chopped dill pickle
- 1/2 tsp. cracked black pepper
- 1/2 tsp. kosher salt
- Paprika, as garnish
Directions
- Slice eggs in half lengthwise, and carefully remove yolks. Using a wire whisk or a fork, mash yolks with mayonnaise and next 3 ingredients in a small bowl until blended.
- Place egg white halves on a serving platter, and spoon yolk mixture into egg white halves. Garnish with paprika, and serve immediately.
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