|Super simple egg salad with dill from our herb garden|
We get our eggs locally and they seem to last forever. Even my husband, not seen in the kitchen too often, has even noticed a difference in the taste since we completely switched over to securing farm-fresh eggs. I don't think I can ever go back to supermarket eggs after being spoiled with these beauties from our NC chicks.
|Beautiful North Carolina Eggs|
The first step to make a great egg salad is to to hard-boil some eggs. I guarantee you hard-boiled egg success every time if you follow these simple directions...
How Make Perfect Hard-Boiled Eggs ...
|My egg punch|
2. Place the eggs in a saucepan and cover with cold water - the water should be about 1/2 inch to an inch higher than the eggs.
3. Turn the burner to high and set your timer for 20 minutes.
4. At the end of 20 minutes, turn off the burner, carefully pour out the hot water, and set aside the eggs to let them cool.
5. When it is time to peel the eggs, roll the eggs around a bit under the palm of your hand to loosen the shell from the egg white.
Making The Egg Salad ...
About 1 hard boiled egg per little person, 1 1/2 eggs per adult
A dollop (or more) of mayonnaise
Finely chopped onion
A few sprigs of fresh dill
A dash of salt (Jane's Krazy Salt is the house fave)
1. Peel the hard boiled eggs and gently chop them.
2. Add the finely diced onion and give a gentle toss with your fork.
3. Add a dollop of mayonnaise - about 1 generous teaspoon for every two eggs - depending on how creamy you like your egg salad.
4. Gently combine with a fork. Add chopped fresh dill.
5. Serve and enjoy!
Serve it up ... In our house, I prefer my egg salad naked - egg salad in a bowl with a fork. Perfect. My husband prefers his served as a sandwich. For the kiddos, we serve it on a bed of lettuce with assorted chopped veggies around it. And yes, we call that dinner.