The Walden Effect: Homesteading Year 5. Farming, simple living, permaculture, and invention.

Homestead Blog

Innovations:

Homesteading Tags

Recent Comments



Blog Archive

User Pages

Login

About Us

Submission guidelines

Store


Parsley and Green Onion Egg Salad

Parsley and Green Onion Egg Salad
4 eggs
6 Egyptian onion tops
1/2 c. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonaisse
salt, pepper, and paprika to taste

Hardboil the eggs: Place eggs and cold water in a pan and cook on high until the water comes to a boil.  Turn off the heat, put on a lid, and let sit on the eye for 15-20 minutes.

Peel off the eggs shells.  Chop eggs coarsely.  Add chopped Egyptian onion tops, parsley, lemon juice, mayonaisse, salt, pepper, and paprika.  Mix well and serve on Part Whole-Wheat Egg Bread.

Serves 2-3.

From pastured poultry!  If you have your own chickens, use eggs at least a few days old to give them time to develop an air pocket, which makes it easier to peel the shells off.



Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.


One very unique homestead, $1,500 per acre, the opportunity of a lifetime