A sure sign of spring is when my backyard hens start laying nearly an egg a day. For the past month, my girls have started laying anywhere between 9-11 eggs per day – that’s 5-6 dozen eggs per week! Yes, spring time is here!
For many, eggs are a main staple of our diets. With having eggs readily available at every grocery store, eggs don’t seem like a seasonal food. However, having raised backyard chickens for over 5 years, I’ve come to learn that yes, they indeed have a season. In the winter months, hens need to conserve their body heat and so they produce fewer eggs. When the warmer temperatures of spring arrives, the daylight increases, and the grasses and weeds spring with new life, their egg production soars. Their production usually stays up until the sweltering heat of summer kicks in around July and August. At that time, their egg production slows and gradually increases again as the weather cools in fall. Then, when winter arrives, their egg production is nearly halted until the spring comes again.
So when spring comes, it always brings so much joy (especially for my kids) to collect an abundance of eggs each day. I’ve been enjoying the abundance of eggs in the kitchen. I’ve been making a variety of foods like self crusting quiche’s, flan, coconut custard cake, tarts, smoothies, and we’ve even been eating raw egg yolks with honey.
One of my favorite foods to make with an abundance of eggs is egg salad. With a bit of smokey paprika seasoning and the bite of finely diced red onions or shallots, this egg salad is anything but boring. I like to make a batch specifically for lunch wraps. I’ll whip it up during an afternoon and then keep it in the refrigerator where it’s flavors can combine and meld overnight. I’ll then have enough egg salad for 2-3 days worth of lunches. It’s so simple to make and when made using homemade mayo, tastes simply amazing.
A simple and seasonal egg salad recipe.
- 8 hard boiled eggs, peeled and diced
- 3 celery ribs, finely chopped
- 1/3 cup red onion, finely chopped
- 2 green onions, roughly chopped
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp Spanish paprika (pimenton)
- In a large bowl, mix together the eggs, celery, red onions, green onions, mayonnaise, salt, and paprika. Allow to rest for at least 30 minutes or preferably overnight to allow the flavors to meld.
What are some of your favorite ways to use eggs?
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