a simple real food recipe :: herbed egg salad

Here is a fantastic batch up lunch you can make up on a Sunday night for the first part of the week.

And it takes just as long as it takes to make a few hard boiled eggs!

We love egg salad served on sourdough or homemade soaked bread, on thick tomato or cucumber slices, or in little green or red pepper cups.

I use my homemade mayo recipe and “doctor” it up a little for this salad by adding thyme to it. My mayo recipe already adds garlic and onion powder, so the egg salad ends up being so flavorful! You don’t have to do it that way, or you could use different seasoning – whatever you like! I have added Italian seasoning or rosemary before and it just gives it something special for what would seem to be an ordinary, boring lunch. Hard boiled eggs aren’t particularly full of flavor – they need a little help!

I’m gonna get on my friendly fats for kids soap box for a slight minute – so please hang tight a second!

Those sweet babes need friendly fats at EVERY meal for their bodies and brains to function. (Really the Mamas and Daddys do too for that matter!) The cholesterol in egg yolks and the fats in the good olive or coconut oil found in the mayo are vital for their body cells – most specifically the brain. HERE and HERE are some great reading materials about this – please educate yourself!

Whew!

Made it!

On to the delicious lunch!

You’ll need:

6 hard boiled, pastured eggs (Shells removed and rinsed)

½ cup homemade mayo (I really don’t have a store bought mayo to recommend – they are all full of junk oils, toxic additives, and sugar. This homemade recipe takes just a couple minutes to whip up!)

1 -2 tsp thyme

2 TB organic mustard

Sea salt and pepper to taste

1. Add all ingredients to a small mixing bowl and mash up with the back of a fork
2. You could puree in a blender or processor if you like a smoother egg salad
3. Refrigerate left overs for a few days.

Kitchen Tips:

1. This batch makes enough egg salad for lunch for 2 days for the girls and I. (Hubby isn’t a fan so he doesn’t count!)
2. If you want a “dryer” egg salad just use less mayo and mustard.
3. You can add a larger amount of seasoning to a whole batch of mayo, or just the small amount you need for this recipe. I usually end up seasoning a whole batch just for something different.
4. I have added raw honey or honey mustard (could do Dijon too) before and those all work great.

YOUR TURN!

What do you serve egg salad on or with? Let me know if you try the salad and what you think!

This post was shared at Real Food Freaks Freaky Friday, Too Many Jars In My Kitchen’s  Fill Those Jars Friday, Real Food Forager’s Fat Tuesday, and Butter Believer’s Sunday School!