Heritage Hen Farm Egg Salad
The eggs and recipe come from Heritage Hen Farm in Boynton Beach, FL. Visit their Très Fresh Farm Gate Store, which is open Tuesday through Friday from 5 to 7 p.m. Svetlana Simon, one of the farmers at Heritage Hen, says the breed of the chicken determines the color of the egg and that by looking at the earlobes, you can determine what color egg the hen will lay.
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons red onion, minced
- 1 tablespoon fresh parsley leaves, minced
- 1/2 medium celery rib, chopped fine
- 2 teaspoons Dijon mustard
- 2 teaspoons juice from 1 lemon
- 1/4 teaspoon salt
- Ground black pepper
Preparation time 10mins
Cooking time 20mins
Adapted from mypalmbeachpost.com
Start with fresh eggs — no, really fresh eggs. Farm-fresh eggs. Don’t know where to go to get them? Visit a green market. Meet a farmer. Ask your local, organic, foodie friends.
Boil and peel the eggs. For the ultimate recipe, count on Cook’s Illustrated, which instructs us to put the eggs in a saucepan with water to cover, and bring to a boil over high heat. Remove from the heat, cover and let sit for 10 minutes. Meanwhile, fill a bowl with 1 quart of water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit for 5 minutes. To peel the egg, tap it all over to crack the shell, rolling it gently back and forth on the kitchen counter. Start peeling egg from the wider end and attempt to peel the shell in spiral strips.
Chop the eggs and slowly incorporate the other ingredients. (Tip: whisk together the mayo and Dijon to avoid mustard streaks.) Season with salt and pepper. Spread the egg salad on your choice of bread and cut your sandwich as desired. Trimming off the bread crusts is optional. Calling your mama after finishing your lunch is not.