Egg Overload

13 May

The girls have really kicked the egg production into high gear.

Nugget and ladies

I can’t keep up with them.

I used to use one or two eggs each day for Snickers, but he’s on a canned cat food kick-specifically seafood.


I keep forgetting to ask people at work if they’d like a dozen eggs.  Luckily, it’s spring salad time, so I’m making egg salad and every other kind of salad I can think of that takes eggs.  Today it was pea salad.

Mix together and refrigerate:

  • 2 cups frozen peas (mostly thawed)
  • 2 hard boiled eggs (diced)
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 Tbsp. bacon bits
  • 1/2 cup finely shredded cheddar cheese
  • 1 cup Miracle Whip (or mayonaise)
  • 1 tsp. lemon juice
  • 1 tsp. brown mustard
  • 1/2 tsp. parsley
  • 1/2 tsp. garlic salt
  • 1/4 tsp. dill
  • 1/4 tsp. black pepper


6 Responses to “Egg Overload”

  1. Joyce in Kansas at 4:56 pm #

    It’s been a long time since I’ve made pea salad. I’ll have to buy the eggs though.

  2. anotherday2paradise at 8:14 pm #

    Those eggs look so nice.

  3. Donna at 11:13 pm #

    Thanks for the recipe. We have egg overload here as well.

  4. Jeanne at 9:03 pm #

    The eggs are beautiful! Our daughter and enjoy looking at the chickens AND the eggs!
    The pics are beautiful!

  5. Edith at 11:33 pm #

    Frittatas use 8 to 9 eggs at a time. You can add any leftover or fresh vegetables too. Mix the eggs, 1/4 cup of milk, salt, pepper, any diced vegetables and a squirt of yellow mustard. I know, I almost did not use the mustard, but it really does make a good difference. Pour into a greased pie plate and top with cheese if you want. Bake at 450 for 20 minutes. We eat these several times a week when our hens are being very generous.
    I look forward to your emails. Thanks for sharing your life and animals.

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