Summer Egg Salad!

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Egg salad. Oh yes, summer is here.

When the days are warm and no one feels like cooking (well, not me anyway) and the thought of something cool and creamy for dinner makes everybody happy, it is time for egg salad. This is one of those dishes that is quick, easy, delicious and very budget-friendly–even if you buy farm fresh eggs like we do.

Any dish where eggs are the star deserves farm fresh eggs. We buy our eggs from farmers who pasture raise their chickens–not only do the egg yolks look healthier in color, but the eggs themselves taste noticeably better than grocery store eggs. They are also healthier for you, providing more omega-3 fatty acids than factory eggs and packing more protein as well.

I know people who don’t like to make this dish because they have a hard time peeling their hard boiled eggs. The recipe below details my system and I have never had this go wrong. Yet.

You can make this cold salad up to 24 hours ahead. Keep in the refrigerator with a slightly damp paper towel or piece of plastic wrap covering (touching) the surface of the egg salad to prevent any discoloration. Egg yolks, like avocados or bananas, react quickly to oxygen in the air and can turn brown. This doesn’t mean it’s bad, but it won’t be as appetizing.

We serve our egg salad with locally made sourdough from La Farm bakery or honey whole wheat from Great Harvest Bread Company. Pumpernickle is good, too, if you can persuade your children to eat it (if you can, please send tips). It is also delicious served on a bed of greens. Good sides for egg salad include homemade pickles or pickled okra, celery sticks, carrot sticks or even kale chips!

Egg Salad (makes about 3 cups)

  • 6 farm fresh eggs
  • 2 stalks organic celery, trimmed and diced (optional)
  • 1/3 cup good quality mayonnaise (we used Dukes)
  • 1/4 tsp. ground pepper
  • 1/4 tsp. kosher salt
  1. Gently put the eggs in a stock pot or large saucepan. Add water to cover eggs by 1″ and cover pot with lid.
  2. Heat pot over medium high heat until water starts to boil. Remove from heat, and let sit for 12 minutes.
  3. Unocover pot and remove eggs to a colander. Run cold water over the eggs to stop the cooking process.
  4. One at a time, take each egg and gently tap it all over its surface so that the surface of the egg has small cracks all over it.
  5. Holding the egg under a stream of cold water, gently peel the shell from the egg. The running water helps a lot. If some of the white sticks to the shell, that’s ok. You’re going to mash them up anyway. Put the peeled egg in a medium sized mixing bowl.
  6. Continue with all your eggs until they are all peeled and in the mixing bowl. With the back of a fork, mash the eggs so you have a rough mixture of egg whites and yolks.
  7. Add the remaining ingredients to the bowl and mix together with the fork until you have a thick, yellow mixture. Add more mayonnaise if your mixture seems too dry. Taste for seasoning and correct as needed.
  8. Serve on bread, toast or on a bed of greens!
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