Happy Tuesday foodies!
It’s finally sweater weather. ‘Tis the season for cozy dinners and warm treats…and egg salad? Not exactly…but in my opinion, a tasty egg salad is enjoyable at any time of day or year.
The eggs for this recipe come from pastured chickens. Their yolks are noticeably brighter because of this. Thanks, Lancaster Farm Fresh CSA!
Farm Fresh Egg Salad
5 hard boiled eggs, de-shelled and diced
2 tablespoons reduced fat mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup red onion, chopped
Juice of 1/2 lemon
Ground black pepper and sea salt to taste
Simply combine all ingredients in a bowl. Taste. Add more lemon juice, black pepper, or sea salt to your liking!
Enjoy by itself, on crackers or multigrain toast with fresh tomatoes, or as a filling for tea sandwiches. Quick, simple, and delicious, it’s a classic “It’s a Veg World After All” recipe!
Have a great week,