Appalachian Egg Salad

I have an abundance of eggs coming in so why not make egg salad?!
12 boiled eggs
salt/pepper
mayo
Dijon mustard
onions (optional)
paprika

[Music]
welcome back to the poor Valley princess
kitchen I’m Beth Morgan the poor Valley
princess and today we are in the kitchen
with something pretty
special
eggs now those of us who live in
Appalachia usually live on small farms
some people have large Farms but it is
pretty common now for people to live on
smaller what you might call Hobby Farms
where we grow small vegetable gardens we
grow enough food to feed our families
throughout the year we can different
vegetables that we like and we have
chick chickens and so we have lots of
eggs and it’s not unusual for us to have
cows and things of that nature so today
we are going to use eggs because it is
Springtime and those chickens are
popping off as my son likes to say they
are really starting to lay heavily and
so when we have this influx of
eggs what do we do with with them now
today I’m going to list off a few of the
things that I’ve been doing with the
great amount of eggs that we’ve had
coming in over the last few
weeks so some of the things that I have
made over the last few weeks include for
different events that I’ve had to attend
deviled eggs made lots of devil eggs and
taking them places um I’ve done
breakfast
scrambles I’ve done omelets of course
many different kinds of omelets cheese
omelets vegetable omelets three meat
omelets plain egg omelets and then of
course I’ve made fried eggs and
scrambled
eggs yes and so lots of different types
of eggs today though I’m going to share
with you one of my husband’s favorites
he loves this one when the eggs are just
threading to overwhelm us and this is
egg salad
So today we’re going to make a
traditional egg salad you could use this
on a sandwich you could use it on as a
cracker spread you can just eat it plain
like my husband does just get a spoon
and eat it out of the
bowl but you’re going to love this this
is a this is not a
sweet egg salad this is a tart egg salad
and why well because I cook for the man
I love and he loves
that tartness in his egg dishes so let’s
make some egg salad here we
[Music]
go the ingredients for the egg salad are
simple we need some boiled eggs we need
some Deon mustard we need white
distilled vinegar
and we need mayonnaise now I use jfg
mayonnaise because it’s the only kind to
use but you can use any kind of mayo it
doesn’t matter you’re going to Salt and
Pepper to taste and then you’re going to
garnish with a little paprika so let’s
get
going now first you’re going to want to
hard boil your eggs now I am fully aware
that there are lots of opinions on the
best way to hard boil eggs out there but
as someone who gathers Fresh Eggs
Daily this is the best way now if you’re
not aware the fresher the eggs are the
harder it can be to peel them once
they’re hardboiled but not with this
method this is the secret so what you’re
going to need is a pressure cooker you
could use an insta poot if you have a
power XL if you just have an old timey
top of the stove pressure cooker this is
your secret so I personally have the
power XL but you can use the insta pot
you’re going to set the power XL or the
pressure cooker on the steam setting so
that’s going to give you a 2minute steam
setting automatically on the power XL I
bump it up to 3
minutes and then I just let it go so I
have the egg tray that sits in the
bottom of the power EXL
I load it full of the eggs I turn it on
that that Steam for 3 minutes and those
babies come out so nice I never have a
problem peeling the eggs when they’ve
been hardboiled this way if you’ve never
tried it don’t knock it give it a try
you’re going to be amazed and you’ll
never boil eggs on top of the stove
again I promise you won’t this is the
way to do it do it now
all right so now that you’ve got all of
your eggs hardboiled you’re ready to
just give those a crap and so I’m going
to take just a minute to and watch this
see
how you can hear it he the it just it
comes right away from the white and look
how easily that kills off see see
that I know you’re jealous that’s
wonderful but I just give it a little
crack and literally Lally it falls off
the egg have you ever in your life seen
that now those of you who do a lot of
hardboiled eggs understand my excitement
in this because there is nothing like
the
frustration of spending the time to hard
boil the eggs and then you come to this
part and you’re peeling one little piece
off at a time and the white just comes
off with the shell and you can’t get it
separated and then you’re just left with
just a Mucky mess but I’m telling you
are you seeing the how how simple this
process is for me I mean literally these
shells are falling
off if I have not convinced you yet to
try the pressure cooker
eggs I don’t know what you’re waiting
for because this is definitely the way
to go now I have three more I’m just
going to quickly pop these out look at
that it’s
amazing so I’m going to pop those out
and then I’m just going to run these
under the sink for just a minute to make
sure I don’t have any you know little
tiny shell particles still hanging
around so let’s give these babies a
bath here we go so now we have our hard
boiled eggs peeled and we are ready to
get those mixed up into our egg salad
now there’s lots of ways you can do this
you can just chop these up on a chopping
board you can toss them in a food
processor if you feel like that I like
mine pretty coarsely chopped so I’m just
taking my tomato knife and I’m just
slicing these
up you know
not really fine just giving them a nice
little
chop so that they’re going to be easy to
mash with my fork in just a minute so
once you have all of your eggs diced up
you’re going to be ready to add in your
spices pretty quickly this is a dish
that can come together so fast let’s say
you Sunday night you have worked the
next day you have nothing to take for
work for lunch you can whip this up in a
matter of minutes and have a nice
healthy
lunch with a good
protein for yourself and your family all
right I got one more hiding down here
underneath the bottom let me get
him cubed up okay so now that I have
them coarsely chopped and you can see
that there I’m going to take my Fork and
I’m just going to give them a little bit
more of a mash now like I said if you
want yours Blended up really small say
like an egg salad you might purchase in
a store in a deli then just pop all the
stuff in the food processor and give it
a little whirl and you’re going to have
a much finer
consistency to your egg salad all right
so I have these
nicely mashed up and I’m ready to add in
my spices I’m going to start with some
salt and pepper because that’s just
going to lay our vase those eggs need
just a little bit of salt to bring that
flavor out so I’m going to start with oh
you’re not going to like this I don’t
really measure I don’t really measure I
just do it till it looks good and tastes
good so I’m just going to cover it well
with salt and pepper over the
top all right then I’m going to take
that same Fork I’m just going to mash
those spices is
in okay that’s not going to take
long now I’m going to take my white
vinegar
next now this is your most delicate
motion right here you do not want to get
too much vinegar in your egg salad but
if you want that tartness I’m going to
suggest you start with one
tablespoon to 12 eggs so I’ve got 12
eggs and I’ve got one tbspoon that’s
where I’m going to start now my husband
likes it pretty tart so I’m probably
going to end up putting in another
tablespoon once I get it Max mashed up
and taste of it but we’ll
see all right get that stirred in nicely
and now I’m going to use my mayonnaise
so this mayonnaise is like I said jfg
this is a local brand for us you can use
Dukes my husband loves dukes and so he
uses it often
I personally only eat
jfg I’ve tried some of the olive oil
mayonnaise um with the Mediterranean
diet I’ve tried some of those I just
can’t do it I mean it’s jfg or
nothing they should pay me for that I am
a huge fan of the jfg
mayonnaise I nothing else Compares it’s
smooth it’s sweet but not too sweet
it’s not tart and tangy like some
mayonnaise are I love me some
jfg all right I have put in probably I’m
guessing about a little over a cup and
you can see the consistency that the egg
salad is becoming
now so
about a little over a
cup now listen to this this is going to
be precise I want you to to give one
good
squirt one good squirt of Deon mustard
now again if you don’t like your mustard
if you don’t like tart things you might
want to leave out the
mustard you at this point can also add
some finely chopped up onion I’m not
going to because this egg salad is going
to work with us and so it’s going to be
sitting in refrigerators and I just
don’t like to take that
onion smell with me to lunch but if you
wanted to you could add that in right
here you could add in a relish I have a
zucchini relish that I make during the
summertime that I often add in at this
step and I think I may do that right now
or sometimes I put in a sweet um pickle
relish you could do that as well so it’s
just up to your taste I think I’m going
to pause right here and go get some of
that yummy zucchini relish that I made
this past summer
okay so it turns out I’ve got just a
little bit left of this zucchini relish
that I made last summer and I am going
to just mix that right in with my egg
salad because I think that will be so
yummy so a little bit of that and at
this point I am finished and I’m ready
to taste I’m going to pop off the top
with a little bit more Pepper and a
little bit more salt and give it a mix
before I taste
it here we
go proofs in the pudding as they
say that’s delicious and what I just got
there in that bite I got a little bit of
the zucchini relish a little bit of the
egg chopped up
that is
yummy now what I’ll do is I’ll put this
into some small containers and we can
take the small containers along with a
couple of pieces of bread for work
tomorrow and have a lovely egg salad
sandwich nice and fresh for work
tomorrow thank you for joining me today
wait I forgot one thing the
paprika you cannot make eggs of any kind
without adding
in some
paprika not only is it a delicious
tasting spice it gives it that lovely
red
Hue I’ll show
you egg
salad you run it over with eggs from the
chicken coop make yourself some egg
salad it’s a yummy delicious lunch
thank you so much for joining me today
as I said I’m Beth Morgan the poor
Valley princess and I am so glad that
you came along with me to check out some
more things about living and Rule
Appalachia it’s a fun place to live we
love it hey if you haven’t yet hit that
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Princess hey thanks again for joining me
it’s been a good time here in the valley
see you next time
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