Egg Salad for National Egg Month

May is National Egg Month – so let’s celebrate! You could make migas (here), but I am thinking of something I don’t have to cook – that is if I have hard boiled eggs on hand.

Why celebrate National Egg Month in May and not March or April with Easter and Passover and their eggy traditions? Not sure. Maybe because May is when the chickens (and other domestic fowl) really start laying again. Even if you don’t have chickens, take advantage of the low egg prices this month.

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Make Eggs Ahead

We like to boil up 18 eggs at a time – because that’s how many fit well in our spaghetti pot. If you counted the eggs in the picture, you will notice that there are not 18. Sometimes the girls don’t quite lay enough eggs.

The idea behind making hard boiled eggs ahead of time has several ideas behind it. What I like is that you heat the kitchen once, and then have some cooked eggs on hand for at least a week.

Eggs are a protein rich food you can eat for breakfast, lunch, supper, or dinner. Sometimes when I have to run errands and I am not too sure how long I will be on the road, I grab a coupla’ hard boiled eggs, some cheese sticks, and a piece of fruit – and I’m good to go. Other times, I get home and I am “hangry!” Hangry = savagely hungry and in a very grumpy mood. A hard boiled egg delivers protein to nourish the brain while an actual meal is made.

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If you like mustard – it goes well in egg salad.

But back to egg salad.

Making Egg Salad – Traditional Egg Salad

Hard boiled eggs, a whopping dollop of mayonnaise, some chopped celery, salt and pepper to taste – how hard can that be? And also – how boring?! Put some flavor in your life!

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You can add carrots to you egg salad – for a crunch with your lunch!

Savory Southwest Egg Salad

serves 2 to 4
6 hard-boiled eggs
1 / 2 cup minced fresh green herbs +*
1 /4 cup of fresh lemon or lime juice

Prepare Egg Salad

Go out in the yard to chop your choice of these fresh edible flowers and herbs.   If you don’t have fresh herbs, dried will work, but you will need less volume of dried herbs – like ¼ cup – or less. You will also need to add something green, like kale or chard or maybe spinach. It is also best to rehydrate the dried herbs in the lemon juice first before blending with eggs.

* Blend Some or All of These Herbs *

You want a total of 1 /2 cup minced herb leaves to 6 hard-boiled eggs. Because all these herbs are green and juicy, you can skip the mayo.

garlic chive leaves (Allium tuberosum)
winter tarragon (Tagetes lucida)
slender poreleaf (Porophyllum gracile)
pepper grass (Lepidium species) not too much – unless you have a mild species
fennel leaves and stalks (leave the base still growing for later)
winter savory (Satureja montana)
culinary sage (Salvia officinalis) – just 1 leaf is enough for me
I'itoi or other bunching onion tops – as oniony as you want
optional – edible flowers such as palo verde, nasturtium, violet, globe mallow
optional – cilantro, parsley, or a sprig of mint (it's better than it sounds)

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Rinse your herbs (there are birds out there) and pat dry.
Chop fine, or you can use a food processor.
Blend in the eggs, and the lemon or lime juice until it is spreadable.

Put between bread for a sandwich – or go paleo or gluten free with some lettuce or kale leaves for wraps.

Serve with olives for a meal that includes the three essentials for life – protein, carbs, and some of the oils your body needs to make cell membranes and things.

Add Some Smoke

Uncle Smokey says – if you have the smoker going and any hard-boiled eggs on hand – peel them and get them in the smoke for twenty – tops thirty – minutes. The flavor it adds to egg salad is delightful.

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He confesses he got the idea from Steven Raichlen who did the PBS show “Primal Grill.” On that particular episode Steven confesses that he got it the idea at an eatery in Israel. Primal Grill was filmed right here in the Southwest and featured many great ideas (delivered in a gentle voice that was wonderful to listen to).

As always – Enjoy!

Savor the Southwest Team

honey-savor-southwestMore cooking and using Southwestern products in Using Honey in New & Savory Ways (Tierra del Sol Institute Press). Only $6! This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol Institute will get a few pennies at no additional cost to you. Locally available at Rillito Nursery. Monica King and Jacqueline Soule generally have a few copies with them, which they will even autograph.

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