Welcome to the first installment of Resident Recipes with Anna Harrington.  Our friend Anna is half of one of the coolest couples in Williamsburg, mother to two very rambunctious boys and founder of Yummy Time, a cooking school for children.  We love her and when I say she is the best chef and hostess I know, I’m not lying.

Tomato, cucumber and egg salad: 

My mother used to make this salad for my family every summer.

It tastes like the French Alps to me… but even without those built-in memories, it is a winner.

My husband in particular loves it. It is so simple. So tasty.

Really the perfect thing for an outdoor lunch in the sun with a fresh baguette to mop up all of the yummy mayonnaise-y tomato drippings.

Ingredients to serve 4:

7 Farm fresh eggs

10 small or 4 large Seasonal ripe tomatoes

1 English hot house cucumber

2 heaping tablespoons of Hellman’s Mayonnaise (I prefer to use commercial mayo here instead of homemade, as summer lunches tend to linger and the salad often sits out in the sun).

Salt and fresh pepper

Boil the eggs. There are many varying methods and opinions on how best to boil an egg. If you have it down, go for you method.

I put the eggs in cold water, uncovered, bring to a boil, turn off the heat, let sit for 11 minutes, rinse in cold water. I find this works to prevent shells from cracking in the pot and to get clean-peeled eggs.

Slice the cucumber long-ways. (My mother always peeled the cucumber but English cucumber has such thin skin, I like to up the vitamin content by keeping the skin).

Run a small spoon along inside of each 1/2 to remove the seeds.

Slice the tomatoes into wedges.

Place the tomatoes, and cucumbers into a bowl and mix with mayonnaise.

Slice the eggs into wedges.

After the veggies are well mixed, add the eggs, salt and fresh ground pepper to taste.

Fold the eggs in gently so they don’t break up too much.

Serve immediately or refrigerate for up to 2 hours (not too long as the veggies should be crisp).