Friday, May 4, 2012

It is egg season at the farm! Pick up some of our eggs at the Farmers' Markets tomorrow and make this wonderful egg salad.
Our hens are free range out on pasture, and we feed them certified organic grains (multi grain with flax seeds too- good enough for a breakfast cereal!)

Catch Bluebird Farmer this Saturday at the
Morganton Farmers’ Market 8-noon
Conover Farmers’ Market 7:30-noon

My Favorite Egg Salad
A great recipe with a dash of fresh herbs and smooth spices. Serve on a bed of lettuce or a nice piece of bread.
Makes 4 servings

1 tablespoon  vinegar or pickle juice
1teaspoon sugar
4 tablespoons mayonnaise
3 tablespoons Dijon mustard
2 tablespoons pickle relish
1 tablespoon finely chopped chives
1 tablespoon chopped fresh dill (or 1 1/2 teaspoons dried)
Fresh ground black pepper and salt to taste
Spices: (any of the following are optional or try them all)
 dash of paprika, cayenne, and coriander
½ cup finely chopped green pepper or celery
(optional, we don’t use it if it’s not season in the garden)
8 hard boiled eggs, chilled in icy water for 15 minutes and then peeled

1.       Cut the eggs in half and separate the yolks.  Mash the yolks with a fork until mostly smooth.
2.       In a separate bowl, combine the vinegar and sugar and stir. Add the mayo, mustard, relish, chives, dill, and spices and green pepper. Stir. 
3.       Add the smooth yolks to the mayo mixture and stir. Chop the whites and mix gently into the egg salad.

The flavors are best if the egg salad is chilled for at least 30 minutes.

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