By MARY ANN LIENHART CROSS
County Extension Director, Purdue Extension Elkhart County

Eggs are probably one of the simplest foods to prepare and most importantly enjoy. There is no other food that can be enjoyed all by itself yet helps to create so many other foods. Although the eggs of ducks, geese, and other poultry are important to some cuisines, chicken eggs are by far the most commonly used. I am biased about eggs and really like the eggs from chickens that run outside and scratch in the soil, and fed high quality feed and kitchen scraps. I know that is not realistic for everyone to have eggs that come from chickens that are free range but when you have a choice, there is no comparing the flavor.

Eggs are among the most versatile and nutritious foods available. Recent nutrient news has promoted limiting the number of eggs one should consume. Whole eggs contain vitamins, minerals, fats, and are a complete protein. The white is mostly water with some protein; the yolk contains much of the protein and all of the fat, vitamins, minerals and cholesterol.

Spring is a natural time to celebrate eggs, as prior to commercial egg production the supply of eggs increased with more day light. Now thanks to our agriculture science world, eggs are plentiful year round. The month of the Easter holiday is also egg salad month. This makes sense as eggs are hard cooked and colored for the holiday. Then if the eggs are handled and stored safely they are handy to make pickled or deviled eggs or chop for an egg salad.

I like egg salad, but I don’t want the hard cooked eggs cut up too fine, and I want flavor added from yellow mustard, horseradish, and pickle relish. The quantity of mayonnaise or salad dressing should be just enough to moisten all the ingredients, but not so much that it becomes soupy. If you ever make egg salad and you have added to much moisture to it don’t panic, add some Parmesan cheese or bread crumbs. Just add a small amount and wait a few minutes for the extra moisture to be absorbed, if it still too soupy you can add some more.

I have heard from many of you that you like it when I include a recipe, I know many of you are like me when making egg salad and you don’t have a recipe, correct? Well my suggestion is to hard cook six eggs, peel, and coarsely chop. Then in a wide bottom bowl mix one quarter cup mayonnaise/yogurt, one tablespoon yellow mustard, two tablespoons pickle relish, one half cup finely chopped celery, one teaspoon or more ground horseradish, and one teaspoon or more diced onion, or you can use dried onion. Mix all of these ingredients together and then add the chopped eggs.

Notice I said you could add mayonnaise or yogurt? For a healthier and lighter twist, try using plain yogurt when making egg salad. You can use half mayonnaise and half yogurt. The flavor will be much lighter, and after making it a time or two this way you can use only yogurt and most of the time your family won’t notice. The flavors will be best if you can refrigerator the egg salad for a few hours before serving on your favorite bread. I like toasted multigrain bread and with dark green lettuce added to the sandwich.