Easy Egg Salad

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We have 27 hens here on the farm. Let me just say … they are still very busy girls well into winter. We are still getting about 20 eggs per day. It’s wonderful. When we are not selling our eggs though, we have to find ways to use them. Egg salad is such an easy quick way to use the eggs. It is perfect for a spring day, or as a finger sandwich at your next get together. This recipe is one you’ll want to keep on hand.

I love egg sandwiches after Easter when I have beaucoup hard-boiled eggs. Not the ones we hunt of course. That wouldn’t be safe. Please follow all food safety guidelines when using hard-boiled eggs. If you need a reference you can find one here.

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Something I didn’t know when starting out on the farm is that farm fresh eggs are much, much harder to peel than store-bought eggs. It’s true. I didn’t think you could get any harder than peeling regular eggs, but it’s a real thing. If you want to know an amazingly easy way (using an electric pressure cooker) to hard-boil eggs from the farm (or fresh), and have them actually peel without driving you to insanity, read this.

Egg salad doesn’t really require pretty peeled eggs. They just need to have no shell. After all, you’ll be mixing them into a salad mixture.

Oh yeah, they make hard-boiled eggs in a plastic bag already peeled for you if you absolutely don’t have the time, or hate peeling them. Mrs. Terry is disgusted by this idea. She does not in ANY way endorse such a thing.

Once I have my hard-boiled eggs peeled. I cut them into small pieces and put them in a bowl. I make egg salad with a very similar mixture as I do my deviled eggs. I just love the flavors together. A while ago I saw a blog post that said to use dijon mustard, or horseradish in eggs and I tried it. I chose dijon and will never go back to the regular yellow mustard again.

I have so many more ideas on what to do with all those awesome fresh eggs your chickens are laying. Be sure to check back for more of them.

Easy Egg Salad

Erin Turner

This easy egg salad makes a great appetizer, snack or lunch for any spring or summer get together.

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Servings 5

Ingredients

  

• 6 hard-boiled eggs chopped
• 3 tbsp dijon mustard
• 1 tbsp mayonaise
• 1 tbsp dill
• 1 pinch paprika
• salt and pepper to taste

Instructions

 

• Combine all ingredients in bowl and stir. Serve on sandwich bread, croissants, or over a green salad.