Classic Egg Salad

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We have a mixed flock of backyard egg laying chickens. Which means that every so often we get an over abundance of eggs. It goes in waves with the seasons and with the types of meals we are making around the house. Every time we fill up both of our egg containers (about 4 dozen), I turn to this Classic Egg Salad recipe to use them up in a very delicious dish. I call it a classic because it really does pull in the traditional flavors of mayonnaise, mustard, pickles, dill and paprika.

I like for my food to have different textures – so for a great crunch I add in red onion and celery. When you are chopping the vegetables up, you can make them bigger or smaller based on your preference. The real key is that you need to keep them the same size as each other. Which should also be relatively close to the same size as you chopped the egg whites. If you do not want to add both the celery and red onion, I would advise that you do add at least one of them. The crunch is a key part of this egg salad. In the past, I have also used bell peppers, radishes, and carrots in turn. You will notice I use Sweet Relish – but my hubs prefers a dill relish. Either will work, you just don’t want omit it because you need the vinegar from it.

When I serve this, I usually just have it with a piece of toasted bread. My husband and oldest son prefers a proper sandwich. And the youngest son just eats it with a spoon. When it comes to bread choices, most recently I am loving a Dill Rye that I found from Oroweat. Rye with egg salad is so super good. I also love a nice hearty multigrain bread. It is yummy on a croissant or bagel too. I have also eaten using halved sweet peppers as a sort of chip – that was fun!

Eggs are an eggscellent (I had to do it!) source of protein – so they are really great for growing teens. They also have great amounts of B vitamins and Vitamin D. So having eggs at least once a week is a must for our brood.

Now Let’s Get Cookin’!