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
- 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!