We eat a lot of eggs in our house. A LOT. I bake with them, Lily eats one for breakfast most days of the week, I often incorporate one or two into my lunch, and John makes wicked good breakfast sandwiches on the weekend. Eggs are one of the foods I buy every week and always have on hand.
So when I was offered the opportunity to participate in the Nellie’s Cage Free Eggs campaign via BlogHer, I jumped at the chance.
Nellie’s Cage Free Eggs come from humanely raised hens that are given plenty of space to move about freely, as well as shelter in clean and well-ventilated barns located on small family farms (<– click the link to read about some of the farmers!). The hens are handled gently to keep stress at a minimum; they are fed high-quality nutritious feed without antibiotics and hormones, and are given plentiful pure fresh water. The hens’ feed contains a healthy amount of flaxseed, which in turn produces eggs with extra heart-healthy omega-3 fatty acids.
It’s no question that hens treated this well are bound to produce superior eggs, both in terms of nutrition and taste.
Nellie’s Cage Free Eggs are perfect for those who care about the welfare of animals and place a high priority on knowing that their eggs were raised without cruel factory farm conditions. In fact, Nellie’s was America’s first Certified Humane egg producer and the first “B-Corp” certified Farm!
They truly do carry “a kinder kind of egg”.
I – for one – love knowing where my food is coming from, and with Nellie’s, I know the eggs that I’m feeding my family come from healthy and happy hens.
We’ve been enjoying the eggs as we usually do; but one meal sticks out as especially delicious, and I want to share the recipe with you!
Egg salad is a quick, easy, filling, and – most importantly – delicious lunch. It’s one of my go-to midday meals when I can’t think of what else to make. Classic egg salad is perfect in-and-of-itself, but it can be fun to add some unexpected punches of flavor; and that’s precisely what I did in this case.
Spicy buffalo sauce and creamy blue cheese take the egg salad up a few notches. I prefer a crunchy/crispy accompaniment to my egg salad, so I served this buffalo blue version with sweet fresh carrot sticks.
Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: poach entree main salad side snack vegetarian eggs
Ingredients (2-3 servings)
- 6 large Nellie’s Cage Free Eggs
- 1/4 cup 2% plain Greek yogurt
- 1 Tbsp mayonnaise
- 2 Tbsp all-natural buffalo wing sauce
- 2 Tbsp freshly crumbled blue cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp sliced green onions
- carrot sticks for serving, optional
Place the eggs in a large saucepan and cover (by at least 1/2 inch) with water. Place saucepan on the stove set to medium-high heat. Bring water to a rolling boil, cover with a tight-fitting lid, and remove from heat. Let eggs sit in the covered saucepan for 10 minutes.
Carefully drain the water out of the saucepan. Shake the drained saucepan to thoroughly crack the egg shells. Run cold water over the cracked egg shells for one minute. Peel the eggs (the shells should come off easily).
Cut each shelled egg in half. Scoop out two of the yolks, and reserve for another use. Chop the two hard-boiled egg whites and the remaining 4 hard-boiled eggs (whites & yolks); set aside.
In a medium-sized mixing bowl, whisk together the Greek yogurt, mayonnaise, buffalo wing sauce, and blue cheese. Taste and add Kosher salt and freshly ground black pepper if desired. Fold chopped hard-boiled eggs and egg whites into the yogurt mixture. Fold in the green onions. Serve with carrot sticks, if desired.
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