Spring time means a bounty of EGGS. And a bounty of eggs just screams egg salad.
It may be a simple comfort food, but it’s one I always turn to when time is short, and tummies are rumbling.
In the Spring we like simple meals. Pick a tomato off the vine, sprinkle on some salt and pepper and call it a meal.
There is nothing in this world like a fresh heirloom tomato still warm from the sun. But caution! It will spoil you and turn you into a tomato snob. So if you don’t want to be a tomato snob, then watch out for those fresh heirlooms. You will never be able to eat a store bought plain tomato again.
Self proclaimed tomato snob here…
Eggs from our pastured chickens and fresh picked tomatoes. It’s what truly makes this recipe special.
I could eat it everyday, and frankly we have been eating it nearly everyday this week for lunch.
Summer Egg Salad
4 boiled eggs chopped
4 tablespoons of homemade mayo (check out this recipe from The Faulk Farmstead)
1 tablespoon dijon mustard
1-2 tablespoons of chopped chives
1 teaspoon of paprika
sea salt and cracked black pepper to taste
Fresh tomato slices
In a small mixing bowl, combine all ingredients except the eggs and mix until combined. Stir in the chopped eggs. Serve atop tomato slices. Enjoy.
How do you like your egg salad? Leave a comment and let me know below.
