Egg Egg Salad recipe

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I have always loved egg salad. This is a good thing, really, because our Barred Rock chickens just started to lay. We have 50 Barred Rock hens, plus a dozen Golden Comets. We’re now getting three dozen eggs a day, and when they all get started we’ll have 62 eggs a day! *gulp*

So I am starting to actively seek out recipes requiring several eggs. Here is one of my favorites with a twist.

Egg Egg Salad

1. Chop up 9 hard-boiled eggs. I always use my Food Chopper for this.

2. When all the eggs are chopped and in a bowl, add three egg yolks (this makes it Egg Egg Salad).

Note: I would never recommend consuming store-bought egg yolks. Since we raise our own chickens, I am obviously fine with eating my own eggs. If you have your own eggs, you are probably comfortable, too. If you have a source for pastured eggs you feel comfortable with, you can use raw egg yolks. Otherwise replace with mayo (home-made preferably).

3. Also add one teaspoon REAL salt, and often two diced celery stalks.

4. Mix it up and you’re done

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Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.

Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute.

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