Savorist Jacqueline Soule here to share a spicy-free version of egg salad – because my body doesn’t get along with overly spicy foods. Eggs because the chickens are laying again. Plus this month we have Easter and Passover and their eggy traditions. Even if you don’t have chickens, take advantage of the low egg prices this month.


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?!

Reminder – set the timer when you boil your eggs! It really stinks up the house if you boil the water away.

Savory Southwest Egg Salad

serves 2 to 4

6 hard-boiled eggs
½ cup minced fresh green herbs
¼ cup of fresh lemon or lime juice
salt to taste

Note: If you don’t have fresh herbs, dried will work, but you will need only 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 herbs in the lemon juice first before blending with eggs.

The very last of my Meyer lemons are coming off the tree now – as it blooms.

Go out in the yard to chop your choice of these fresh edible flowers and herbs.

Blend Some or All of These Southwest Herbs *

You want a total of ½ cup minced herb leaves to 6 hard-boiled eggs. Because all these herbs are green and juicy, you can skip the mayo.  Note: + = native plant

Slender poreleaf is related to Bolivian oregano and is a native Sonoran desert wildflower.

winter tarragon (Tagetes lucida) +
slender poreleaf (Porophyllum gracile) +
pepper grass (Lepidium species) + not too much – unless you have a mild species
oreganillo (Aloysia wrightii) +
fennel leaves and stalks (leave the base still growing for later)
garlic chive leaves (Allium tuberosum)
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, pansy
optional – cilantro, parsley, sprig of mint (it’s better than it sounds)

Garlic chives grow well year round in a low-water garden. You only ever harvest and eat the leaves.

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.

Kale or chard make great wraps, and are just winding down from winter production in my vegetable garden.

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.

* most of these herbs are discussed in my book Father Kino’s Herbs: Growing and Using Them Today.

soule-gardening-southwestWant to learn more? Look for my free lectures at your local Pima County Library branch, Western National Parks Association Store, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press).  Note: this is an Amazon link, and if you buy the book, we will get a few pennies.
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

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