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
Print recipe
| Allergy | Egg |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Lunch, Salad, Side Dish, Snack |
| Misc | Child Friendly |
| Occasion | Barbecue |
Ingredients
- 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
Directions
| 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 | |