I started this post as a recipe share, then as the words poured from my fingers I realized it had turned into something else.  So – If you’re looking strictly for the recipe you can scroll down below.  Print, Pin, share until your heart is content.  I was feeling all kinds of something throughout this post while typing and you can certainly tell by the length.  Want to find out about what?  Keep reading below. 

Stay-at-Work-Home vs. Work-out-of-the-Home Mom

When I stayed at home with my babies who are now 12 years of age,  I had all the time in the world to blog, to clean, to organize my life and you know…do it all (or at least I thought).  I now work full-time out of the home and understand the war that has always secretly brewed amongst the two forever. They are very different worlds.  The at-home me and the out of the home-working me are very different people. I wish they weren’t but in reality, they are and I now know the difference and appreciate them both.  So please before you leave this post, appreciate a stay-at-home mom and an out-of-the-home working mom you know today!!  They will appreciate you for even noticing the difference, let alone the contribution you are making to the world tomorrow. 

Something as simple as having the time to make egg salad the way I want to is a chore let alone blogging about said task on my still slightly existent blog. My cowboy and I are true foodies to the core, we can’t change it or make it anything else and we love it!  So, when we have the opportunity and time, we cook or fly to one of our favorite locations to dine. 

Foodie

Today’s menu; egg salad recipe sandwiches made at home.  Because we all know if you know how to make it and it’s made with love, there’s nothing else better – unless it’s served to you at your preferred destination, can I get an A-men!!

I LOVE EGG SALAD! 

I am indubitably the biggest fan of egg salad and am the only one in my home that enjoys egg salad.  This became evident as I prepared said salad this past Sunday evening. 

Organic Living

I’m also going to point out one other obvious thing.  I list Organic for the following in the recipe: eggs, celery, green onions. Though this might not seem like a big deal, these items will show very differently if they are not organic.  Organic food is not only healthier for you (and all organic food is not all the same) they look different. Organic is smaller as they should be.  No hormones to plump them up and make their skin tough.  If you were/are raised on a farm or lived where you grew your own vegetables, you know the difference just by looking.  I have the best memories visiting my granmommy and seeing her veggies grow in her backyard.  Even down to the pickles. I grew up with a neighborhood deli that we frequented and pickles were top of the daily counter viewing.  My husband even grew up with pickling being a “family thing” and I will tell you, once you’ve had pickles made at home from organic cucumbers, it will not compare to store bought. 

I’m sharing all of this to hopefully spark some sort of memory from your childhood that you can share. That’s the beauty of food. Making memories with our littles for us is what it’s all about.  I’m not sure when I stayed at home I fully “got the full appreciation” until I wasn’t able to make as many. 

Egg Salad Recipe

Egg Salad
Serves 4
Super simple, quick, homemade egg salad with a secret ingredient!
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Organic Eggs
  2. Olive Oil Mayo
  3. Whipped Cream Cheese (secret ingredient)
  4. Organic Green Onions
  5. Organic Celery
  6. Pickles
  7. Deli Mustard (with seeds)
  8. Black Pepper
  9. Smoked Paprika
  10. Mixed-up-salt (to taste)
Instructions
  1. Boil eggs (TIP: I add a couple of teaspoons of distilled vinegar to the water while boiling. Adding vinegar will neutralize the smell without changing the taste of the egg)
  2. While eggs are boiling, combine all wet ingredients together.
  3. I like larges pieces of celery and onions but feel free to cut to preference.
  4. (TIP 2: Egg Slicers are my cheat way of getting the egg cut quickly & consistently)
  5. Cool eggs with Ice water for 5-10 minutes. Combine all ingredients and enjoy!
Notes
  1. I can't remember who or where I saw this original addition of cream cheese but The Diary of a Real House wife has the closest possible recipe so I'll give credit to someone.
Adapted from Diary of a Real Housewife
Our Kind of Beautiful http://ourkindofbeautiful.com/

Pin for later!

Egg Salad

Links:

Mixed-up-salt

Deli Mustard (my favorite brand)

%d bloggers like this: