Sourdough Picnic Part 3 – EGG SALAD WITH HERBS
This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.
Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!
EGG SALAD WITH HERBS
Time: 10 minutes
Servings: 12 appetizer portions
6 hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Hard-boil the eggs by placing them in boiling water and cooking for 8-9 minutes. Transfer them to a bowl of cold water. Wait at least ten minutes before peeling.
Slice the eggs in half and separate the whites and yolks.
Place the yolks in a mixing bowl and mash with a fork. Add in the mayonnaise, mustard, tarragon, chives, parsley, salt and pepper.
Roughly chop the egg whites and add to the yolk mixture, stirring gently to combine. This can be served immediately, but will be better if made the day before and chilled.
Serve with grilled sourdough, or other fresh bread.