Chicken Coop Chatter©
One of my quick and easy go to, Summer time or anytime lunches is Egg Salad Sandwiches. Here's a twist on the traditional Egg Salad: 4 Servings.
6 large eggs (boiled or scrambled)*
1/3 cup Plain Yogurt**
1/2 tsp mustard powder
1 T. Mayonnaise
1/4 tsp Kosher salt
1/4 tsp Sugar
1 T. finely diced dill (or sweet) pickle
1/2 T. dried celery
1/2 tsp. fresh dill or 1/4 tsp, dry dill
To reduce cholesteral, use only half the egg yolks. I actually microwave* the eggs to a fluffy scramble, then toss with the ingredients. Spread liberally on your favorite bread. Serve with sliced pickles, olives and fresh sliced garden vegetables.
NOTE:* I boil the eggs in enough water to cover them for about 10 minutes. I then drain the hot water into a container to reserve. Run cold water over the eggs to cool and to make the egg shells easy to peel.
NOTE: Fresh eggs will not peel easily. Allow the eggs to age a few days before boiling them. The eggs will also peel easier if they are at room temperature prior to boiling.
NOTE:** See My recipe for making your own yogurt in our Self-reliance recipe section or click the link below.
http://justfowlingaround.weebly.com/3/post/2014/02/yogurt-good-for-you-and-chickens.html
NOTE: The reserved egg water is high in calcium; that water can be given to your chickens as another source of calcium by pouring into their water container, or added to a slurry of their favorite grains or vegetable scraps. So always reserve that water and dry the egg shells to be crushed for another source of calcium.
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