Winter Egg Salad
We always have an abundance of farm fresh eggs here from our beloved chickens, so I am always coming up with new variations of egg dishes to keep in spirit with the seasons, and keep it exciting. I know we are a couple of weeks into spring now, but here in NY it still feels a bit like winter. So here you have it.
Single Serving measurements (multiply as desired)
2 hard boiled eggs
1 tablespoon of mayonnaise (we use Veganaise or homemade mayo which I will share the recipe for in a post soon!)
1 tablespoon of dried cranberries
1 tablespoon shredded carrot
1 green onion, chopped
Pinch of salt
¼ teaspoon of cinnamon
Put eggs in pot of water, bring to a rolling boil, and boil them for 8 minutes. After 8 minutes turn off heat and let sit in hot water for 15 minutes or so. Then drain and soak in cold water to cool.
Once eggs are chilled, peel and chop
Mix in mayonnaise/Veganaise, salt, and cinnamon
Top with shredded carrots, chopped green onion, and cranberries
It’s a simple upgrade on classic egg salad. And it is good. Really good. Those few add-ins really boost the dish.
I enjoy to eat the salad on greens (particularly arugula), on fresh rye bread, or with apple slices.