Egg Salad

It’s spring and our new batch of laying hens have been providing the farm with a lot of fresh eggs! While there are many ways to enjoy the abundance, simple preparations like this keep coming back. We keep our egg salad minimal and love it for lunch over a bed of our fresh greens.

Egg Salad

Ingredients:

• 6 eggs, hardboiled and peeled

• 2-3 tablespoons mayo ( we like Primal Kitchen avocado based)

• 1 tablespoon lemon juice or apple cider vinegar

• 2 heaping tablespoons Ararat Farms micro dill

• 1 tablespoon chopped parsley

• 1 teaspoon brown mustard

• sea salt, to taste

Directions:

1. Quarter the eggs then place in a food processor. Pulse until evenly chopped. Place eggs in a mixing bowl.

2. Add the remaining ingredients, stir well to evenly combine all the ingredients.

3. Taste, adjust seasonings and store in the fridge until ready to serve.