Welcome to my brand new blog!

Crossroads-Tom-FlemingDid I really just write that?  Yes, I did.  In addition to making the best Sticky Buns and Pancakes in Dallas, I’m now going to be blogging on a semi-regular basis.

For my first blog, I thought it was only fitting to share with you the first dish my Mom taught me how to make,  “Mom’s Egg Salad”.  When I learned how to make this, I was called “Tommy”.  But please don’t call me that today.  Now I prefer to be called, “Chef Tom”.  🙂

Mom always had a “secret ingredient” which made her recipes the best in the neighborhood.  For her Egg Salad, that  “secret ingredient” is pickle juice!  Remember, everything is better with a little pickle juice.

Enjoy the recipe, but don’t forget it always tastes better when someone else makes it! 🙂

“Mom’s Egg Salad”


  • 4 large eggs
  • 3 tbs mayonnaise
  • pinch garlic powder
  • pinch onion powder
  • ½ tsp Dijon mustard
  • pickle juice
  • salt and pepper


  • Place eggs in medium sauce pot and fill with cold water.
  • Bring to boil and cook for 7 minutes exactly.
  • Remove from heat and drain half the amount of water.
  • Fill pot with ice cubes and let cool.
  • When eggs are cold,  peel shells and reserve cooked eggs.
  • Grate peeled eggs in medium bowl and mix with mayonnaise, garlic and onion powder. Add Dijon and mix.
  • Season to taste with salt and pepper and add pickle juice to taste.
  • Serve on your favorite bread!!