If you’ve ever raised laying hens,
then you know the joys of the spring egg-pocolypse.
It’s so egg-citing!
The longer days & warmer weather
leads to an eggs-treme abundance of eggs.
An egg-splosion, if you will.
It’s a blessing to have such a bounty,
but I can only handle so many omelets!
As the days get warmer,
I don’t want large, heavy meals.
Egg salad is a perfect way to use up all of the egg-cess,
and fresh herbs really brighten up the flavors!
Egg Salad With Fresh Herbs
You’ll Need:
- 1 dozen hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon fresh chives-finely chopped
- 1 tablespoon fresh, finely-chopped dill
- salt & pepper to taste
Whip It Up:
- Chop the eggs.
- Mix all ingredients together.
- Serve with crackers or bread and enjoy!
It couldn’t be any more simple to make, and it’s always a hit at my house!
What’s your favorite egg salad recipe?
Share in the comments section below!
12 hard boiled eggs
Mayo to your consistency
smidge of yellow mustard
splash of apple cider vinegar
Salt & Pepper to taste
Enjoy on fresh bread!
Love the classic 🙂
Bring 12 eggs to hard boil, turn off heat, cover pot. Leave for 20 minutes. Then run cold water, add a little ice, if you like and let sit for a couple of minutes or five, Put into large mixing bowl, and mash with potato masher. Add mayo, apple cider vinegar, mustard, pickle relish, or sometimes just the juice from them, salt, pepper, onion pwd., paprika, mix together well, til spreading consistency. Enjoy. It really takes practice to get them tasty!
I always love coming over for your egg salad sandwiches 🙂
Looks very yummy. I cant wait to try it. Thanks for sharing!
Thank you! Hope you enjoy 🙂