Once you’ve got the homemade mayo down, egg salad is a no-brainer. There are countless additions you can make, depending on your preferences and tastes, I like a little crunch (chopped celery, radish or onion) and generally some herbs (cilantro, dill, basil), but it’s completely okay to do just eggs and mayo. I almost always have a stash of hard-cooked eggs ready to go in my refrigerator for a quick lunch option or light dinner.
- 12 pastured eggs
- Homemade mayonnaise
- 1/2 cup chopped onion, radish, celery (use one or a combination or skip altogether if you prefer)
- Himalayan Salt and pepper – to taste
- Chopped dill or other preferred herbs.
- Dash of cayenne
- Place eggs in sauce pan and add enough water to just cover.
- Bring to boil, turn heat to low simmer, and cook for 15 minutes.
- Pour off hot water and refresh the eggs in cold water – let cold water run over the eggs until they are cool to the touch.
- Peel and chunk the eggs to the desired size. (I like my egg salad chunky, so cut the eggs in quarters both the long way and across the egg).
- Add enough mayo to reach your desired consistency.
- chop any vegetables or herbs you wish to add. I like to chop mine very fine. Here I have added fresh dill
- Taste and adjust seasonings with salt, pepper or a little squeeze of lemon.
- Serve on a bed of lettuce, in a lettuce wrap or on sourdough toast.
Optional additions: avocado, nuts and seeds (sprinkle on top so they don’t get soggy), chunked cherry tomatoes, chopped olives, fresh herbs like basil, cilantro, or parsley)
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