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Pesto Egg Salad – herbaceous and garlicky – found its way to our kitchen table this weekend after my son and I took the time to boil and dye pasture-raised eggs for Easter. We customarily receive two dozen eggs from our CSA, but those never seem to last the week and, sure enough, once Sunday arrived I looked in our egg basket only to find one pitifully lonesome egg remaining from last week’s CSA pick-up.
We hopped on the bus and headed down to the local health food store. Though most of the eggs that arrive in our CSA are brown, I’d hoped to pick up white eggs, knowing they’d absorb color more easily. It’s been a long time since we purchased eggs from the store, and I was pleasantly surprised to find only local, farm-fresh eggs available at the tiny store. We purchased a dozen, already colorful in speckled browns, brilliant white and faint grey-green.
We arrived home and prepared our dye. Combining spices, vegetables, water and vinegar in assorted pots on every burner on the stove. Turmeric would yield a lovely gold. Chili powder would yield a beautiful rusted orange. Beets turned some eggs a pale pink. Purple cabbage, I’d heard, would make for a beautiful and brilliant blue – but my ancient cabbage gave no color at all. Click Here to Continue Reading.
© Jenny for Nourished Kitchen, 2010. |
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Post tags: condiments, easter eggs, egg, egg baskets, egg salad, egg salad recipe, egg salad recipes, farm fresh eggs, flat leaf parsley, food and drink, fresh basil, maltese cuisine, mayonnaise, pesto, salads, scallions
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