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
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I know how wonderful free range eggs are. A few years ago we lived in a rural town where a farmer would sell his eggs for only $1 a dozen. Can you believe that?!!! Whenever I would see his pick-up truck on the side of the road, I would always stop and buy all the eggs he had. When I found out we were moving, the first thing that went through my mind was how much I was going to miss those wonderful eggs!
PS – I only let my eggs sit for 10 minutes (large eggs). No discoloration. Also, I add a pinch of celery seed and onion powder to my egg salad – sooooo good!
I love Egg salad and I do it with fresh chives. It's delicious that way.
We get fresh eggs from a friend with free-range chickens, too. Love them!! The more I read about how healthy they are, the more I want to add them into our daily food routine.
I grew up in Texas with farm family and we had fresh eggs, and chicken…a rattle snake now and then would get into the chicken coupe and my great grand mother would get the pitch fork and go after them…then we had fried rattle snake 🙂
I love 'the devil made me do it' eggs! What my mom said I called them when I was little…now I think I will go make some!
Mom i loved the egg salad it was so good!!!!!!!!!
can you make it today.
i love egg salad and yours is the best egg salad .
i just made it.
Thanks for your comment about the Princes cake..you absolutely CAN do it.
We love egg salad at our house, which is a good thing since we have chickens out back. But we call them heavenly eggs!
I love these hens….I want to buy a few hopefully before the year ends. GREAT recipe, a classic!
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When done right, egg salad is definitely fantastic and I love that you are getting “local” (from a friend counts as local, right?! *wink wink*) free-range eggs. Nothing could be better!
The Cilantropist recently posted..Herb Roasted Fingerling Potatoes
I love buying farm fresh eggs from our farmer’s market. They really do taste different!
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