This is a quick and easy dish to make for a picnic, lunch, dinner, brunch and any meal in between. Each week I like to make a pot full of hard boiled eggs. I will keep them around for a quick protein snack or fast breakfast. I can use them to make deviled eggs or egg salad. Either way we’ll have a good fast snack or easy meal on hand. This time the egg salad went along for a picnic.
But before we go any further lets talk about what type of egg you eat, where it comes from and the packaging. Your best bet is to get them from the farm where they are organic. You can often get them at farmers markets if you don’t live down the street from a farm. Also, many CSA shares (community supported agriculture) offer a share of eggs. There is no comparison to a fresh egg. You will wonder what you’ve been eating and why after tasting what eggs are supposed to taste like. The next thing you should look at is the packaging. If you can buy in bulk at your grocery store that will save on the wasteful packaging that can sometimes be used for eggs. You know the ones, they are clear plastic and double sided so it’s like you are unveiling the eggs. Please, plain old cardboard is much better. But recycling your cardboard containers is even better. That’s what I’ll be doing with my CSA.
If you eat farm fresh organic eggs I want to hear from you. Do you taste the difference? If you’re not eating these gems I challenge you to find some from a farm and let me know what you think.
6 hard boiled organic eggs, diced (boiled for 5 minutes)
2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy)
1/2 anaheim pepper, diced
1-2 sliced green onions
1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives)
1 tsp celery seed
1/2 tsp celery salt
pepper to taste
After cooking the eggs for 5 minutes the rest of this should only take 2 more minutes to mix up. I’m assuming you gathered all of the ingredients and prepped the veggies while the eggs are cooking and not just daydreaming. (sometimes I choose to daydream) Mix all ingredients together and serve. I like to spoon this into lettuce leaves. You can serve with crackers or on toast as a sandwich, of course I use gluten free. For sandwiches I love to add a slice of organic bacon.
For more gluten free dinner ideas check out What’s For Dinner Wednesday!