While we don't raise chickens, or have eggs on our farm, we do have quick access to "farm fresh" eggs, sometimes. My husband's aunt has a small animal farm that includes laying chickens. Since they have gotten old enough to start laying, she has been sharing the eggs with us.
New chickens do typically produce what would be graded in the store as "small grade". As the layers (chickens) get older, the eggs they produce will get larger. The size of the egg doesn't classify it's quality! During this time, I usually will add an extra egg to a recipe if the egg is particularly small.
Our family probably doesn't eat as many eggs as others do, but we do enjoy eggs at least once a day. I like them as a quick staple for breakfast before school for my son. He particularly likes them scrambled with a scant of freshly shredded cheese. And I know that eggs are packed with high quality protein and essential amino acids that help his brain function in class. I like eggs as a nutrient rich component for breakfast or for salads. Eggs are tend to be rich in Omega-3's, depending on their feed profile, and are known to reduce the risk of stroke and heart disease.
As I (and my family) have adopted a more health conscientious nutritional lifestyle, I've come to find different ways of utilizing hard boiled eggs. I was never much for egg salad as a kid, but as my taste buds have evolved over the years, I am finding egg salad to be pretty darn awesome!
Recently, I decided to make a super quick egg salad recipe that would be excellent for a "to go" lunch for those that have super busy schedules. It can always be changed up to fit YOUR tastebuds (ie: add a bit of greek yogurt, dill pickle relish, mustard, etc.). This version is super quick and can be made ahead or can be "on the go" in individual containers and then mashed together later with a sturdy fork.
EGG AND AVOCADO SALAD:
3 Hard Boiled Eggs
1/4 of a whole, ripe avocado, cleaned from rind and sliced
Red Pepper Flakes, to taste
Onion Salt, to taste
Ground Black Pepper, to taste
Mashed all ingredients together. Serve over a bed of lettuce, in a whole grain bun/pita, or stand alone.
This recipe can easily be paired with a fresh veggie, fresh fruit, and a whole grain slice of bread, with some greens for a nicely balanced meal that is filling and packed with all kinds of vitamin rich, dense nutrients!
Additionally, this recipe, since it contains avocado, adds an extra bonus of additional healthy fats. Avocados are one of the most perfect foods to add into the daily diet to get that healthy fat component. Healthy fats are great for satiating the body longer. Not only are EGGS good at reducing the risk of heart disease, AVOCADOS are, too!!! And avocados are high in potassium and fiber!
I use a pastry blender to mix the egg, avocado, and spices together. A fork will work just as nicely.
A cup of fresh berries, a serving of bright veggies, and a whole grain thin bun bring it all together for a great, summer lunch!