We have chickens!
And what better way to introduce our new feathery additions than with this super simple yet absolutely delicious egg mayo — the perfect partner to any summer BBQ or salad buffet.
We’d wanted chickens for a while, it was to be the first step in us chasing our dream of living ‘the simple life’ (more on that in later posts). So after a day of clearing out the garden shed, Jimi set to converting it into a chicken coup and before we knew it we were off to pick up ‘the girls’.
Chickens really are the best pets, the boys love collecting the eggs each morning, and we have enough food scraps a day to sustain their diets — so they cost us nothing! At the minute 5 chickens equals 5 eggs per day! As you can imagine, they quickly build up in the pantry and this recipe is a great way to use up some of the surplus.
Placing the hot boiled eggs in a bowl of icy water cools them quickly allowing you to whip up a big bowl of this in 20 mins. We use our egg mayo in almost everything — sandwich fillings, toppings for baked potatoes, a tasty side dish, and any leftovers provide good protein for the chickens.
When I originally made this, I used to use chives instead of the red onion but then one day I didn’t have any and so Jimi threw in a finely chopped red onion and it was so much better, a little sweet kick to the savoury eggs.
- 8-10 eggs
- 4-5 tbsp mayo
- 1-2 tsp Dijon mustard
- 1 small red onion, very finely chopped
- Place the eggs in a pan of boiling water and leave to boil for ten minutes. Remove to a bowl of cold water to cool.
- Remove the shells from the eggs and place them in a large bowl, use a sharp knife to beat them around the bowl until finely chopped.
- Add the mayo a little at a time until it just binds together.
- Add the mustard to taste and stir thorough the red onions.