Yield: 2 cups.
8 hard-boiled eggs, peeled
½ cup mayonnaise
¼ teaspoon yellow mustard
2 tablespoons rice vinegar
½ teaspoon onion powder
Salt and pepper to taste
Chop eggs and place in a mixing bowl. In a separate bowl, whisk together mayonnaise, mustard, vinegar, and onion powder. Pour dressing over chopped eggs and mix well. Add salt and pepper to taste. Refrigerate egg salad 1 hour before serving.
“There’s nothing better than the taste of fresh, local eggs. I get mine weekly from Massey Creek Farms at the Greensboro Farmers Curb Market.” — Lynn Wells
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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
