Auntie Andis Egg Salad For Littles Little 1 Longmeadow Recipes

Bubba has chickens and he sells his eggs to the local neighbors. There are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. I guess they don't like brown eggs either, but it is wonderful for us on Longmeadow Farm.Starting early Spring, and through the summer, we make a lot of egg salad. We have eggs everywhere! This is the simple, but lovely egg salad I serve on Saturday Lunch at the Farm. The toast brings a heavenly smell all around the kitchen and the fresh basil or chives bring such color to this simple salad. On the farm we pretty much prefer the no extra use of mayonnaise, but add a bit of salt to taste and some bean sprouts and a couple of UTZ potato chips and we are set to go. This all gets washed down with a simple ice tea that has some fresh peppermint just picked from the garden and life is good once again *NOTE* the title changed as my new name adopted by littlemafia's dear daughter wanted to have some of: "Auntie Andi Egg Salad" - so the whole name stuck.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 116.1, Fat 4, SaturatedFat 1.1, Cholesterol 93.6, Sodium 183.2, Carbohydrate 12.8, Fiber 2.2, Sugar 2.2, Protein 7

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

• Ingredients

Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

Provided by Andi Longmeadow Farm

Categories     Salad Dressings

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

• Ingredients

Creamy egg salad with a little tang.

Provided by Emily G

Categories     Salad     Egg Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 365.5 calories, Carbohydrate 10.7 g, Cholesterol 472.9 mg, Fat 29 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 6.4 g, Sodium 827.8 mg, Sugar 5.6 g