Homesteaders are masters of the eggs. You get creative with ways to eat the eggs your chickens produce. There's defiantly something to be said about eating homegrown food and the serenity of our farm life. I'm convinced that the simple and basic living of farm life is what makes it serene.
Last week-end, my son Hoy visited the Morgan Family Farm, accompanied by his beautiful wife Kelsey and his team of co/workers. From the busy, concrete jungle and work cubicles to the fresh air and wide open spaces of Western Oklahoma. They enjoyed coyote hunting, fishing and of course farm fresh cooking.
What You'll Need:
1/2 cup Mayonnaise
1 to 2 T. Grainy Mustard
1 t. Worcestershire Sauce
1 t. White Vinegar
Salt and Pepper to taste
Here's How:
Start out by putting an egg in a handy dandy egg slicer. If you don't have one, no worries you can slice up your eggs with a knife. If you want to purchase your very own handy dandy egg slicer, go HERE. The interweb is full of them. Continue slicing all of the hard-boiled eggs, adding them to a medium sized bowl.
In a small bowl, whisk together mayonnaise, mustard, Worcestershire sauce and vinegar.
After mixing well, pour mixture on top of eggs.
Fold mixture into eggs with a fork.
Salt and pepper to taste. You can serve egg salad on a bed of lettuce or with crackers.
Variations:
For mine I sliced a half cup of green olives and added them to the salad, because I have a secret love affair with olives.
You can also add:
1/2 t. Onion Powder
1 t. Garlic Powder
1/2 cup of Sweet Pickle Relish
A mashed avocado
1 to 2 T. Srircha (or a few dashes of hot sauce for the spicier egg salad)
Variations to this BASIC Egg Salad is what makes it so great. Add what you like and make it your very own. Enjoy.
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