Egg Salad – Use Those Fresh Eggs!

by Texas Homesteader~ 
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When our chickens were about 21 weeks old they began laying eggs. I was so excited! Especially since I read how much healthier free-range chicken’s eggs are compared to store-bought eggs!

We have a very small flock but still, that’s a lot of fresh eggs for one family to consume. I incorporate different ways to preserve the eggs for those leaner egg-laying times. 

There’s batch-making & freezing breakfast burritos and even instructions for easily Freezing Raw Eggs for later. But today I wanted to use several of those fresh eggs to make fresh egg salad sandwich spread for RancherMan.

In an effort to use the eggs from our free-range flock, today I'm making egg salad. The verdict? Quick & delicious! #TexasHomesteader
Eggs Already Boiled & Chilled

I started off by boiling the eggs the night before & storing the boiled eggs in the fridge. I’m often cooking those eggs in my solar oven during those hot summer months.

The next day I peeled the cold eggs & gave them a good rinse. Boiling & peeling very fresh eggs can be a challenge but all of these eggs easily came out in one piece.

UPDATE: I can skip that peeling step when I boil eggs – WITHOUT the shell in my Instant Pot! This is my favorite way to cook up a bunch of eggs to use in my homemade egg salad.

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Chopping All Ingredients In MINUTES!

Now I received a *Vidalia Chop Wizard as a gift a while back. I always pull it out when I’m making egg salad. DANG that thing makes for short work!

It dices all the ingredients the same size. I used it to chop the eggs, a small onion and a couple of dill pickles that I canned earlier this year. And I stirred in a couple of spoonfuls of my Pear Relish I canned last year.

Then I added some of my own homemade mayonnaise (not garlic-flavored this time), along with a squirt of mustard and a sprinkle of black pepper & paprika for a little added zip. I mix it all gently and BOOM! Egg salad!

I used to try to do all of this with a cutting board & knife but now with my *Chop Wizard (and of course after the eggs are boiled, cooled & peeled) I can whip up egg salad in about 3 minutes! 

It’s not that I don’t just loooove hanging out in the kitchen slaving away. If you can get it done in a fraction of the time, #whythehecknot??!

I usually have a loaf of Skillet Bread fresh and ready to be used. So I slather the egg salad on a couple of slices & enjoy a hearty homemade lunch!

The final word from RancherMan is that this egg salad is DELICIOUS. I love that so much of this sandwich spread was produced right here on our Homestead & that it was so quick & easy to make.

And this is a much less expensive sandwich option than lunch meat or peanut butter, two common sandwich options here in our Household.

How do you use your chicken’s eggs?

~TxH~

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5 thoughts on “Egg Salad – Use Those Fresh Eggs!

  1. Joyce

    I love egg salad it is one of those dishes that is versatile. My husband loves onions also, but I think they add something to the salad. However, he will not have it with relish, you have to make it bacon crumbles one day, yum.

    Reply
  2. Cynthia L.

    I am not a big egg person, but I do love egg salad and deviled eggs! This recipe sounds great. Thanks for sharing at the In and Out of the Kitchen Link party. See you next week.!

    Reply
  3. Shari

    Tammy,
    We have started baking our eggs instead of boiling them. My husband swears by them. They are creamier and do not have a sulfer taste. I lay my eggs directly on the rack. Preheat oven to 325 degrees and cook for 30 mins. Then plunge them in ice water.

    Reply
  4. Candy C.

    We love egg salad sandwiches too and had some just this week! One of our favorites is an egg salad club sandwich…egg salad, bacon and lettuce on toasted whole-wheat bread. YUM!!

    Reply

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