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.
EGG SALAD
- 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.
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.)
Wendy P
How many hens does Lovina's family keep, anyway?
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.
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...
Pat Markley
My MIL made "ham salad". We hooked the old hand cranked grinder to the table. We put a block of cheddar cheese, a chunk of bologna and several eggs through it. Salt, pepper, mayo and some relish was added. Best darned "ham salad" I ever ate! Now I make it and use many more eggs (which I love) than she did. Mmmmm eggs!
Kevin
Wow, Pat, that sounds amazing, love the imagery of the block of cheddar and the grinder!
June Cox
My parents were snowbirds from Northern Indiana. Mother had a lot of recipes from my grandmother which were very "amish"and even had German names. Mother's "ham salad" was always requested on Pot Luck Thursday in Brownsville, TX, where they wintered in the same park for fifteen wonderful years .
..
Kevin
Hi, June, thanks for posting...I have been to Brownsville once and I can see how someone would winter there...just a wonderful place - Kevin