Egg Salad

Another recipe from Darrell’s Mom. Marguerite used a lot of eggs in her cooking because they had chickens, so this recipe was an old standby for her. In case you haven’t noticed, today ordinary supermarket eggs don’t taste like the eggs from the farm (unless you buy organic or free range eggs). She also cooked scrambled eggs with onions for supper on the farm, wonderful waffles with the egg whites beaten stiff, and plain old fried eggs for supper (the evening meal was never called dinner on the farm). Even her brownie recipe has more eggs than any other recipe I’ve seen. Even with all those eggs, her boys and her husband did not have high cholesterol, contrary to the conventional wisdom of the 70′s and 80′s. She wanted to feed her boys good healthy food and was much more conscious than most people were at that time about raising their own food in order to ensure good nutrition for the family. This egg salad is not chunky, and may be put into the food processor to achieve the creamy texture that she obtained by using a meat grinder. My nutrutionist told me years later that eggs do not make you have high cholesterol, and that he ate eggs every day. He was 85 at the time.

8 hard boiled eggs
1/3 cup sweet pickle relish
4 Tablespoons mayonnaise
1/2 cup chopped celery
1/2 teaspoon salt

Chop eggs very fine. (Mema put them through a grinder). Combine all ingredients, chill. Serve on lettuce leaf or tomato slice. Makes wonderful little finger sandwich on crustless bread. Serves 4 – 5.