People sometimes comment about how colorful my Instagram feed is. And sometimes I do browse through it, and I’m almost blinded by the amount of color I see. But I wouldn’t have it any other way. My husband and I eat meals comprised of mainly fresh, unprocessed foods, which includes lots of lots of fresh vegetables, some fruits, and eggs. And by nature, those things are just . . . very colorful.
One thing that I’ve been making a lot lately is this Pickled Egg Salad. It’s a super versatile recipe, great for preparing on Sunday and eating for lunches throughout the week, a light dinner, or even as part of a brunch buffet for Mother’s Day. Whether it’s served on croissants, bread, or just eaten with a fork, it’s irresistible.
I like to use Nellie’s Free Range Eggs for my Pickled Egg Salad, since I know they are Certified Humane® Raised and Handled, meaning that these eggs come from farmers who truly care about their hens and take great care of them. This recipe is as simple as hard-boiling the eggs, then peeling them and storing them in a simple pickling solution overnight. Then, the eggs are chopped and mixed with mayo, mustard and chives. That’s it. It’s so, so easy, but the one extra step of pickling the eggs gives this salad a tangy, unique twist.
This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.