One of our many favourite things about being at the cottage is the fresh eggs we buy at a nearby farm. This farm is just beautiful, especially in the early morning light. If the two large, loud dogs don’t scare you off (they did me once), you’ll find an unlocked shed with a refrigerator full of eggs.
This self-serve shed is incredibly quaint with its guest book, book exchange cupboard and sign warning off salesmen! For $6.25 we leave with a flat of 30 beautiful fresh white eggs (although we’ve heard people will drive for hours to get some of the brown ones).
In addition to baking, yummy breakfast sandwiches and palacinke, we love to use these eggs to make an easy egg salad that’s perfect for a nutritious and filling lunch. Give it a try!
Delicious and Easy Egg Salad Recipe
- 4 hardboiled eggs, cooled and sliced
- ½ cup sweet onion such as Vidalia or Spanish
- 2 tbsps olive oil
- 1 tsp sea salt
- ground black pepper to taste (optional)
- 2 stems of fresh basil leaves (optional)
Combine all of the ingredients. Enjoy, ideally with a slice of fresh, toasted bread!
Do you have a go-to egg salad recipe?