2/10/2010
Egg salad in winter
Once again I purchased my somewhat laughable but totally usable 5 doz. organic free-range eggs from the CSA on Saturday. $15 for 5 dozen eggs-you really can't beat it. And they're delicious. AND they're from PA! Telford, PA to be exact, but I would still consider that relatively local since its within a 2 hour drive. Anyway, the eggs are a great treat and have a shelf life of about 1 month. I gave a doz. to my mom when my parents visited this weekend, but have 4 doz. left to use. So last night I hard-boiled 6 of them and this morning whipped up some delicious egg salad for Jon and I for lunch! Some lemon juice, cider vinegar, mayo, dijon mustard, red onion, and salt and pepper. Delicious on rye bread. Bring on the spring weather and picnic food! (as I type this there is almost a foot of snow outside my window!)
Subscribe to:
Post Comments (Atom)
there's a restaurant that we love to go to in LA called "little doms" and they have "egg soldiers" on their brunch menu, which got me very into having soft boiled eggs for breakfast! only takes 4-6 minutes (depending on the size of your egg) to cook them. in typical mexican fashion, we squeeze hot sauce, salt and pepper into the egg and eat it right out of a little soft boiled egg holder. SO warm and good in the morning!
ReplyDelete