With all those chickens, we have lots and lots of eggs this time of year. One of my favorite ways to enjoy them is in a quick egg salad. This version celebrates Spring with an added kick from garden-fresh radishes.
The deal with fresh eggs, is that if you want them boiled, you have to think ahead. If you boil a very fresh egg, you won't be able to peel it without losing half the white along with the shell. Our trick is to let them sit on the counter a few days before boiling them. In order to have boiled eggs available, we keep a bowl of eggs on the counter, boil up a whole bunch of them, write "B" on the boiled ones in pencil, and put them back in the fridge.
Zesty Spring Egg Salad serves 2
3 Hardboiled eggs
1 Tbsp mustard
1 Tbsp mayonnaise
Capers, to taste (or substitute any home-fermented vegetable, in small pieces)
Chop up your eggs in 1/2 inch pieces and place them in a bowl. Add the mustard and mayonnaise and stir it thoroughly. You may want to play with the amounts, depending on your preferred texture and how spicy your mustard is. Wash and dry your radishes, then chop them into small wedges. Add radishes and capers. Stir gently and serve.
Egg salads are fun for kids and easy to make with a variety of flavors. Jupiter got creative the other day and made one with pesto and fermented asparagus... in the shape of a smiley face!
Kodiak made hers with swiss cheese, capers, and carrots.