Updated Egg Salad – Farm-swarming LLC

Updated Egg Salad

If you’re like my family, you took advantage of the recent promotion that Hidden Meadow Acres and Farm Swarming offered last week. We now have dozens of the freshest, richest, and flavorful eggs I have ever tasted!

 

The egg is one of the most versatile ingredients in the world. It has been adopted into almost every culture from the ancient Egyptians to present day. The egg can be used in savory dishes, sweet desserts, morning pick me ups, late night snacks, and everything in between.

Here is one of our families favorite egg uses that you can enjoy multiple ways. Egg Salad, brought to you from the fresh thinking of Stephanie Neidl.

 

I know what you're thinking. What can I possibly tell you about the egg salad that Fannie Farmer hasn’t told us from the original recipe in the 1896 edition of the Boston Cooking School Cook Book? Well Fannie didn’t have Farm Swarming!

 

Start with boiling 8 eggs, when the water gets to a rolling boil drop the temperature to low for 7-8 minutes. Remove the eggs and place them in a bowl of ice water. This shock in temperature change helps you peel the eggs much easier. 

After the eggs cool, thanks to your kitchen’s version of the polar bear plunge, tap the points of the egg on a cutting board until both ends of the shell are cracked. This releases pressure for the shell that grips the middle of the egg. Place a bowl in the sink, and under cold running water, start working the shell off at one of the points you have cracked. The water will help separate the egg from its internal membrane, freeing the hardboiled egg with near perfect results.

 

On a cutting board roughly chop the hardboiled eggs. Don’t mince the eggs unless you are trying to attain a deviled egg smoothness. Leave it chunky to add a nice texture to your egg salad. Add your eggs to a mixing bowl. Into the mixing bowl add 4 heaping tablespoons of mayonnaise, 1 teaspoon of mustard, 1/2 teaspoon of pepper, and a tablespoon of the Go Victual Eat Well Spinach Basil White Bean Dip. 

The addition of the Spinach Basil White Bean Dip brought the egg salad to another level of flavor. The richness of the eggs and the fresh flavors of the dip brings this classic into a new era. 

 

Now you are ready to assemble your egg salad sandwich. We used Ithaca Bakery's Organic Sourdough Pan Loaf bread, sliced and lightly toasted for an initial crunch.

Next, we added lettuce to the bottom of the sandwich because the lettuce provides an excellent base to any sandwich.

 

Now. Let’s talk bacon here for a minute. The best way to cook your bacon is in the oven. Preheat the oven to 425ºF. Use a cookie sheet with raised edges. Layer on a piece of parchment paper. Lay the bacon flat but not overlapping each other, and pop that tray into the oven for 15-20 minutes. If you want extra crispy bacon, raise your oven’s temperature to 450ºF for 5 minutes extra at the end. Remove your tray of bacon and drain the excess renderings on paper towels. Once cooled, layer the bacon on the egg salad.

 

Thinly sliced onion goes on next to create a spicy bite and extra crunch.

 

The egg salad joins the party next. 2-3 scoops should provide a decent layer here.

 

Sliced tomato tops the sandwich with salt and freshly ground pepper.

You can easily make this into a salad option by skipping the bread, adding more greens, and chopping the tomatoes and onions. 

 

We hope you enjoy our version of Egg salad and we look forward to seeing what you all make with your Farm Swarming products!


 

Updated Egg Salad

4-5 Servings

 

Ingredients:

8 Hidden Meadow Acres Eggs

4 Tbs Mayonaise

1 tsp Mustard

1/2 tsp black pepper

1 Tbs Go Victual Eat Well Spinach Basil White Bean Dip

 

Directions:

  1. Hard-boiled, 8 eggs.
  2. Peel and roughly chop hard-boiled eggs.
  3. Add eggs, mayonnaise, mustard, pepper, and Spinach Basil White Bean Dip in a bowl and mix to combine well.
  4. Enjoy the egg salad in sandwiches, or salads.

Leave a comment

Please note, comments must be approved before they are published