A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Easy Egg Salad

easy egg salad

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

print it

This story was published on Mar 02, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.