by Texas Homesteader
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I’m really getting some chicken raising 101 education. This year is our very first chicken-raising endeavor & I must say that I’ve enjoyed it quite a bit. When our chickens were about 21 weeks old they began laying eggs. I was so excited! Especially since I learned 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’ve written before about 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 egg salad sandwich spread for RancherMan.
Eggs Boiled & Chilled
I started off by boiling the eggs the night before & storing the boiled eggs in the fridge overnight. (These days more often than not I’m cooking those eggs in my solar oven instead!) 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.
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 chopped the eggs, a couple of dill pickles that I canned earlier this year, a couple of spoonfuls of my Pear Relish I canned last year & a small onion.
Then I stirred in 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, but dang 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! 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 ranch & 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 the Taylor Household. How do you use your chicken’s eggs?
Links Included In This Post:
- Health Benefits Of Free-Range Eggs
- Using Fresh Eggs: Freezer Breakfast Burritos
- Freezing Raw Eggs
- ‘Hard-Boiled’ Eggs Cooked In A Solar Oven w/No Water!
- Easier Peeling For Very Fresh Boiled Eggs
- *Vidalia Chop Wizard Quick Chopper
- Quicker Homemade Dill Pickles
- Sweet & Savory Pear Relish
- Easy Homemade Mayonnaise
- No-Knead Skillet Bread Loaf Recipe
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Baconnaise – Bacon-Flavored Mayonnaise
- Thousand Island Salad Dressing
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
…and MUCH more
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