Today we were in the mood for egg salad for lunch. And egg salad is even more of a treat these days because we are blessed to have a “farm fresh egg” connection! About twice a month I purchase free range eggs from a close friend of mine. I can’t tell you how much of a difference it makes to us. Not just in quality, but also in taste and nutrition!! I really could go on and on about why this should be important to you, but a quick google search will reveal what would take me hours to get into. Just trust me on this….it makes a BIG difference. I go into detail on farm fresh eggs and omelette techniques here.
I know where they live….how they’re cared for….and what they eat. They have a “cushy” life. Those of us that are blessed to know my friend are rewarded with happy eggs!
Deviled Egg Salad
7 eggs hardboiled* & shelled
2 1/2 T mayo (I can’t wait to try homemade)
2 tsp white vinegar
1/2 tsp dry mustard
squirt yellow mustard
1/4 minced/grated sweet onion
salt, pepper & paprika to taste
*Perfect hardboiled eggs – cover eggs with water and turn on high. When water comes to a boil, cover and turn heat off. Ready in 15-20 minutes. Rinse eggs in cold water and shell. Shell should come off easy with this method.
I then refrigerate eggs while gathering the rest of the ingredients. Separate yolks from whites. Place yolks in medium sized bowl. Mash them and add in mayo, vinegar, dry mustard, yellow mustard, sweet onion, salt, pepper and paprika. In a separate bowl (using egg slicer) I dice egg whites. Then I mix them with salt, pepper and paprika. Mix diced whites with egg yolks and refrigerate. To me the colder egg salad is, the better it tastes. Eat plain, as a sandwich, on crackers or toasted bread squares.
Optional add-ins that I haven’t tried yet:
chopped olives of any kind (spanish or kalamata sound good), chives, basil