Egg Salad

I didn’t know I liked Egg Salad until I was pregnant. Go figure. Enough said. This is yummy. And I used Kimchi instead of pickle relish because you get the same sour quality from the culture veggies but you also get a nice dose of probiotics. Here I’ve featured Sun & Lisa of One Song Farm’s “Kai Kimchi.” So ono. Salute!

Egg Salad

Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Lunch, Salad, Side Dish, Snack
Misc Child Friendly
Occasion Barbecue


  • 5-6 hard boiled local pastured eggs (these were relatively small eggs so I used more like 7)
  • 2 tablespoons homemade mayonnaise (have you checked the immersion method?)
  • 1 garlic chive
  • 2 tablespoons your favorite kimchi (preferably homemade)
  • handful chopped tomatoes


Step 1
Hard boil eggs, de-shell and place in a bowl big enough for mixing
Step 2
add the rest of your ingredients, except stir the tomatoes last, and mash with the back of a fork
Step 3
finish with extra sea salt and a dash of cayenne for heat
Step 4
serve on a bed of lettuce, on a slice of sprouted bread - open face or just grab a spoon and have at it. Save some for the kids because this one is sure to please