Saturday, July 4, 2009

Recipe- Egg Salad

Over the past year of saving for and planning our homestead, we have a good idea of what kind of food we will be able to produce for ourselves. We have been adjusting our current eating habits to match what we will have available. One of the first animals we plan to raise are chickens, both for meat and for eggs.

Egg salad is easy and cheap to make, and can feed a lot of people without much effort. This recipe feeds 4 people.

  • 12 eggs
  • dash of salt
  • dash of pepper
  • 3 teaspoons prepared mustard (your choice, dijon, spicy, etc.)
  • 4-5 tablespoons mayonnaise
  • 1 celery stalk, finely chopped
  • 3 tablespoons green onions, chopped


  1. Hard boil the eggs. Put eggs in a pan and cover with water. Bring the water up to a boil, then reduce heat to a simmer for 10-15 minutes, depending on the size of the eggs. Drain eggs into a colander and run under cool water. When cool to touch, peel the eggs.
  2. Place the eggs in a bowl with the salt and pepper. Using a potato masher, mash the eggs into small pieces.
  3. Stir in the mustard and mayonnaise. Add mayonnaise one tablespoon at a time and stir. Stop when you like the consistency.
  4. Add the celery and green onions and stir.

Serve on fresh bread, toast, crackers, in pita pockets, or any other way you prefer. Enjoy!

Live better, a little every day.

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