Local Egg Salad

Amy Mattias
Do you, like me, want a waste-free kitchen but need ideas for how to use up leftovers? This year, for example, I plan to turn my Easter eggs into lunch! Why not peel and chop them for a farm-fresh take on the traditional egg salad? An egg-salad sandwich topped with radish microgreens looks like spring on a plate!



Homemade Mayo: 1 farm-fresh egg, at room temperature 3/4 cup oil - mix olive, avocado, and flax oil Splash of white wine vinegar Spoonful of mustard Pinch of salt & pepper

Blend together with a whisk, immersion blender, or small food processor until emulsified. Makes approximately 1 cup and will store for a few weeks in the fridge.

Egg Salad: Hard-boil 4 farm-fresh eggs, remove from water and cool. Finely dice spring or green onions and a few radishes, about 1/3 cup combined. Mix diced vegetables with: 2 Tbsp lemon juice 1/4 cup mayonnaise 2 tsp mustard salt & pepper, to taste. Peel and chop hard-boiled eggs, add to dressing and mix until combined. Taste and add more seasonings as necessary. Chill and serve with sliced sourdough bread and radish microgreens.

All ingredients are available through Kraay’s Market & Garden or at NourishMe, and Squash Blossom’s microgreens are sold at Atkinsons’ Markets. For ease and convenience, try yogurt or a store-bought mayo made with organic ingredients.

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