Life on the road often means making tracks first thing in the morning. No time for a leisurely meal when you've got a bunch of miles to cover, or places to explore. While we both love fruit and yogurt and granola as an eye-opener -- along with plenty of coffee, black, no room for cream, thanks -- egg salad has become the go-to savory snack that makes sense when we're cruising down the highway, or hiking up the trail.

It's easy to make, especially if you buy the already hard-boiled eggs -- please don't judge me, I hate peeling the home-cooked version. I cut them up in a bowl using kitchen shears. A generous squirt of mayo, a spoonful of Dijon mustard, salt and pepper and you're good to hit the road. Our arrangement is the co-pilot hands an egg salad-topped cracker to the driver for a perfect one-bite shot of protein. This ritual continues until the serving's toast.

I wasn't always a fan of egg salad. It might be because my dear grandmother, Nana, to her large crew of grandkids, used Miracle Whip to make it, and, no offense if you're a MW lover, but YUCK! Keep your sticky sweet spread away from my hard-boiled eggs, K?

When we lived in Memphis, deviled eggs and egg salad made in the South were a whole different beast, savory and creamy and, yes, of course, I'll have some more. Just one of the many reasons I have such fond memories of my time there. 

Traveling through that region this spring, I saw many variations of both, including a deviled egg potato salad. Add some bacon bits, and that just might be in contention for the next road food snack. Though I don't think it would work as well on a cracker. 

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