Egg Salad – Use Those Fresh Eggs!

by Tammy Taylor

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I’m really getting some chicken raising 101 education.  This year is our very first chicken-raising endeavor & I must say that I’ve enjoyed it quite a bit.  When our chickens were about 21 weeks old they began laying eggs.  I was so excited!  Especially since I learned how much healthier free-range chicken’s eggs are compared to store-bought eggs! We have a very small flock but still, that’s a lot of fresh eggs for one family to consume.  I’ve written before about different ways to preserve the eggs for those leaner egg-laying times.  There’s batch-making & freezing breakfast burritos and even instructions for easily Freezing Raw Eggs for later.  But today I wanted to use several of those fresh eggs to make egg salad sandwich spread for RancherMan.

Fresh Egg Salad - In an effort to use the eggs from our free-range flock, today I'm making egg salad. The verdict? Delicious! #TaylorMadeHomestead

I started off by boiling the eggs the night before & storing the boiled eggs in the fridge overnight.  The next day I peeled the cold eggs & gave them a good rinse. Boiling & peeling very fresh eggs can be a challenge but all of these eggs easily came out in one piece.

Now I received a *Vidalia Chop Wizard as a gift a while back.  I always pull it out when I’m making egg salad.  DANG that thing makes for short work!  It dices all the ingredients the same – eggs, a couple of dill pickles that I canned earlier this year, sweet pickle relish I canned from last year’s garden & a small onion.  Then I stirred in some of my own homemade mayonnaise (not garlic-flavored this time), along with a squirt of mustard and a sprinkle of black pepper & paprika for a little added zip. I mix it all gently and BOOM!  Egg salad!

I used to try to do all of this with a cutting board & knife but now with my *Chop Wizard (and of course after the eggs are boiled, cooled & peeled) I can whip up egg salad in about 3 minutes!  It’s not that I don’t just loooove hanging out in the kitchen slaving away, but dang if you can get it done in a fraction of the time, #whythehecknot??!

Fresh Egg Salad - In an effort to use the eggs from our free-range flock, today I'm making egg salad. The verdict? Delicious! #TaylorMadeHomestead

The final word from RancherMan is that this egg salad is DELICIOUS.  I love that so much of this sandwich spread was produced right here on our ranch & that it was so quick & easy to make.  And this is a much less expensive sandwich option than lunch meat or peanut butter, two common sandwich options here in the Taylor Household.  How do you use your chicken’s eggs?

~TMH~

 

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9 thoughts on “Egg Salad – Use Those Fresh Eggs!

  1. Pingback: Farmer's Breakfast Baked Casserole

  2. Joyce

    I love egg salad it is one of those dishes that is versatile. My husband loves onions also, but I think they add something to the salad. However, he will not have it with relish, you have to make it bacon crumbles one day, yum.

    Reply
    1. Taylor-Made Ranch Post author

      Bacon crumbles?? Oh yeah Joyce, I can see RancherMan jumping right on that! My mama always told me the fastest way to a man’s heart is through his stomach & that’s certainly the case here – I’ll give it a try. ~TMR~

      Reply
  3. Cynthia L.

    I am not a big egg person, but I do love egg salad and deviled eggs! This recipe sounds great. Thanks for sharing at the In and Out of the Kitchen Link party. See you next week.!

    Reply
  4. Shari

    Tammy, We have started baking our eggs instead of boiling them. My husband swears by them. They are creamier and do not have a sulfer taste. I lay my eggs directly on the rack. Preheat oven to 325 degrees and cook for 30 mins. Then plunge them in ice water.

    Reply
  5. Taylor-Made Ranch Post author

    Oh my, Candy. RancherMan would LOVE bacon on the egg salad sandwich – will definitely have to give this a try. ~TMR~

    Reply
  6. Candy C.

    We love egg salad sandwiches too and had some just this week! One of our favorites is an egg salad club sandwich…egg salad, bacon and lettuce on toasted whole-wheat bread. YUM!!

    Reply

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