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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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4 Comments

  1. Wendy P

    Wow, that’s a-lotta egg salad! I wish I had access to some of those fresh, farm eggs. I’m stuck with the big-box variety. Although I do get the “organic” ones they don’t hold a candle to the home-raised eggs I’ve had. (I always wanted to keep chickens, but have never been able to.)

    Reply
    1. Wendy P

      How many hens does Lovina’s family keep, anyway?

      Reply
  2. Shirley Wilson

    Mom made egg salad sandwich meat: eggs, celery, pickles, Miracle Whip, and bologna ground up and mixed together. Surprisingly, we carried sandwiches in our school lunches and survived all these years – I’m in my sixties and have siblings older and younger – 10 of us.
    I’ve made it the same as my mom, and have even frozen it, just thawing it before using. I have even eaten it without bread. I use bulk bologna as did my mom.
    It’s been several years since I’ve made any of my own – I’ve bought some, but for some reason it doesn’t have quite the same taste.
    Just LOVE egg salad.

    Reply
    1. Kevin

      Interesting, Shirley, I bet that egg-meat salad was good…I’ve not tasted a version like that, but someday I’m sure I’ll visit an Amish home where it is served…

      Reply

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