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Recipes + Ideas About Food and Community

Egg Salad

4 Eggs [cage free, hard boiled]
2 TbsĀ  Mayonnaise [organic]
1 tsp Dijon Mustard
1 Dill Pickle [medium, chopped]
Salt + Freshly Ground Black Pepper [to taste]
Smoked Spanish Paprika [don’t even think about any other tasteless paprika]

Cut eggs in half. Remove yolks into a bowl, then mash with mayo, mustard, salt + pepper. Chop egg whites. Add whites + pickles to yolks and mix well. Serve with a good sprinkle of paprika on top. Serve with crackers or as a sandwich on multi-grain bread with spinach, and red onion.

Makes about 2 sandwiches worth.

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2 Comments

  1. LOVED the Easter Egg natural coloring! Is that how they did it in the old days?

    • Laine

      Thanks Janice! My great grandmother used to use onion skins to dye eggs too… She dripped vinegar on cotton, laid out the skins, then wrapped up the egg and twisted closed the ends of the cloth. I’d say my recipe is a less crafty interpretation of an old style!

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