Parsley and Green Onion Egg Salad
4 eggs
6 Egyptian onion tops
1/2 c. chopped parsley
1 tbsp. lemon juice
2 tbsp. mayonaisse
salt, pepper, and paprika to taste
Hardboil the eggs: Place eggs and cold water in a pan and cook on high
until the water comes to a boil. Turn off the heat, put on a lid,
and let sit on the eye for 15-20 minutes.
Peel off the eggs shells. Chop eggs coarsely. Add chopped
Egyptian onion tops, parsley, lemon juice, mayonaisse, salt, pepper,
and paprika. Mix well and serve on Part Whole-Wheat Egg
Bread.
Serves 2-3.
From pastured
poultry! If you have your own chickens, use eggs at least a few
days old to give them time to develop an air pocket, which makes it
easier to peel the shells off.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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