By Kevin Williams
My wife buys fresh eggs most week from a local vendor. One look at a farm fresh locally raised, organically fed hen's egg versus a giant big box store factory farmed egg and you can tell an immediate difference. The former have bright orange yolks and shells that reflect the individuality of each egg. And, most importantly, the flavor of the home-raised eggs is richer than the bland factory-farmed eggs.
This is a photo of some of the eggs The Amish Cook is getting out of her hen house the past week or so. How do you use all these eggs? In homemade noodles, cakes, breads, and even ice cream. But if there's a real glut eggs, make egg salad. And, yes, you are reading the recipe right. It does call for 5 dozen eggs (keep in mind, this is a recipe to use up your eggs if you are getting a lot) and, yes, hot dogs. The addition of hot dogs to the recipe almost gives it a mock ham salad flair.
- 6 pounds of cooked hot dogs
- 5 dozen eggs, hard-boiled
- 6 cups salad dressing (Miracle Whip could be used)
- 2 cups mayonnaise
- Salt and ground pepper
- Grind the hot dogs in a meat grinder. In a large bowl, stir the ground meat, eggs, Miracle Whip, and mayonnaise together. Season to taste with salt and pepper. Can be stored covered in the refrigerator for up to three days.