Easy Egg Salad
There is #nofilter on this picture of bright yellow egg salad made using pastured eggs from Shag Valley Farms . The bright yellow color comes from vitamin K2, which is higher in the yolks of chickens that are on grass.
This easy recipe is our family favorite, and makes a quick and easy breakfast and lunch that keeps great in the fridge.
1/3 cup finely diced white onion
2 celery stalks, finely diced
Juice of 1/2 lemon
Handful of parsley or dill, finely chopped (optional)
Hard-boil the eggs, and chop them finely.
My favorite way to make hard-boiled eggs is using the instant pot. Place the eggs on the trivet, add one cup of water, and cook at high pressure for 5 minutes. Do 5 minutes of natural release, then quick release and place eggs in cold water. They always come out easy to peel!
Add vegetables and herbs to eggs and mix well. Add enough mayonnaise to coat well. My favorite store-bought mayonnaise is avocado oil mayonnaise from Sir Kensington's. Taste your salad and if needed, add salt, more lemon juice, or a bit of Dijon mustard. Salad should be crunchy, creamy, and tangy.
Serve and enjoy!