Mustard Egg Salad with Herbed Salt and Tinted Eggs

This Mustard Egg Salad with Herbed Salt is delicious and full of protein and good fats. Whether served as a sandwich on some sourdough bread, or eaten as a dip on crackers, it is sure to please the whole family!

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Especially on a warm summer day, there is little that can beat Egg Salad for lunch. It is cool, light, delicious, and yet filling at the same time. In the past, even though it was a consistent favorite for my family, I rarely made it. There was no kitchen chore I disliked quite as much as peeling eggs (except maybe peeling garlic). The entrance of my Instapot cured this dilemma. It turns out that boiling eggs cooks the eggs without loosening the shells. Steaming eggs, however, almost entirely separates the shell from the egg. So, now when we have a hankering for a fluffy egg salad sandwich or egg salad dip for crackers, the job is quick and easy.

Cooking with Tinted or Rainbow Eggs

Since we are all friends here, and I feel I can be honest, I will admit that there are days when cooking turns into a chore. Sometimes, it is a rough day with the kids or simply that my ingredient options for the day are less than exciting.

One of my favorite ways to bring some fun into my cooking (other than drinking a glass of my favorite wine), is to play around with colors. When I plant my garden, I keep this in mind. I enjoy all the color variations that are possible with a single vegetable type. Eggs are another area I consciously choose colorful options. When ordering my laying chickens, I pick about half of them for their egg quantity, hardiness, and the cost of the individual bird. The other half, I choose for their egg color. My favorite is to have a wide range of blues, greens, white, and even different shades of brown.

Since I started to do this about 2 years ago, I have been amazed at the difference this simple tip can make. Now, my kitchen almost always has a large basket of beautiful colored eggs sitting on the counter. During the growing season, I am also surrounded by colorful vegetables and fruits. This can make even the mundane task of cooking an omelet seem quite glamorous!

Cooking with Herbed Salt

Herbed Salt is something I became interested in this past growing season. I love the health benefits and incredible flavor that I get from cooking with fresh herbs during the summer. But, preserving herbs can be tricky. Some herbs lose almost all flavor when dried, some freeze well and others do not, and some preservation methods take up a lot of time and space that I do not have. So, this past year I decided to give Herbed Salt a try. The process is very basic, and I discuss it in my post DIY Herbed Salt: How to Preserve Your Herb Garden the Easy Way.

I find with certain herbs, like Dill, the herbed salt does not retain a super distinctive flavor. But, it does leave a generous hint of the flavor and aroma.

I also love herbed salt because it is beautiful when displayed in a vintage glass container on my open kitchen shelving. Storing herbed salt does not require electricity (no refrigeration or freezing necessary). Less space is consumed compared to storing traditionally dried herb leaves. It uses the whole herb – I grind all the edible parts as long as they are not super woody. Any type of salt can be used, but I prefer to use regular white non-iodized sea salt that I buy in 50 pound bags from our local bulk distributor. And, it is an easy way for me to continue to add garden herbs to food throughout the winter months since almost every recipe calls for salt. I find myself reaching for these jars with almost every meal.

Recipe

Ingredients for Mustard Egg Salad

• 12 Hard Boiled or Steamed Eggs (peeled)
• 1/2 cup Mayonnaise (can substitute Miracle Whip, Greek Yogurt, or Sour Cream for a “no mayo” egg salad). For an easy and healthy from-scratch avocado mayonnaise, I highly recommend this recipe found here.
• 1/4 cup Yellow Mustard
• 2 tsp Dill Herbed Salt (can use regular Himalayan or Sea Salt)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika

Instructions for Mustard Egg Salad

1. Prepare 12 Hard Boiled or Steamed Eggs. My preference is to steam them in my Instapot. This way, the shells almost drop off, and my prep time is kept to a minimum. The eggs can be added to a steamer basket, or simply placed on the Instapot rack in a single layer. Add 2 cups of water. Seal the Instapot and cook at high pressure for 3 minutes. Turn the valve to Vent. Once vented, add the eggs to a bowl of ice water as quickly as possible.
2. Peel the eggs and place in a mixing or serving bowl.
3. Mix the eggs. I prefer to squash and mix with a fork to provide a “chunkier” egg salad.
4. Add the mayonaise and mustard and mix until well combined.
5. Add the remaining ingredients and mix until well combined.
6. Serve on sourdough bread as a sandwich, with crackers as a dip, or spooned onto a plate as a side dish.

Ways to Serve Egg Salad

• Sandwich Filling
• Topping for Flatbread
• Wrap Filling
• Dip for Chips or Crackers
• Side Dish
• This also makes an easy infant food if the chunks are small enough for your babies age and skill level! It has always been a favorite for my babies from about 5 months and older.

Comment below and let me know about your favorite ways to serve Egg Salad!