The purpose of permaculture design is to create as many beneficial relationships between the elements as possible. One well known example is the chicken tractor: you make a bottomless pen for your chickens and move it around your property. Wherever you put it, the chickens will weed, till and manure the soil – and give you eggs on top of that.
But at my sister’s neighbours’ I have seen another great solution: the henhouse in the barn is connected directly to the lean-to greenhouse, where, in winter, the chickens can scratch around. They eat any bugs left in the ground and because of the higher temperature, they continue to lay lots of eggs throughout the winter. The family sells the surplus to their neighbours and that’s why we came back with 30 eggs and made a delicious egg salad.
I like my egg salad to be a little spiced up (curry and Dijon mustard) and have a little crunch (celery or green pepper). Also, I discovered recently that separating the eggs and mashing the egg yolks with the rest of the ingredients significantly improves the texture of the salad. But of course, if you find it too troublesome, you can just chop the eggs and add the dressing.
I made this salad for the my husband’s and daughter’s birthdayparty, so the quantities are pretty high. If you’re not catering to a crowd, halve them.
Egg salad with curry and Dijon mustard
10 hard boiled eggs, peeled
1 tsp curry powder
2 spring onions or shallots, finely chopped
2 sticks of celery
2 tsp Dijon mustard
3 tbsp mayonnaise
6 tbsp yoghurt
Halve the eggs and scoop out the egg yolks. coarsely chop the egg whites. Put the egg yolks in a bowl and mash them with a fork. Add the mustard, yoghurt, mayonnaise and curry and stir well. Season to taste with salt and pepper. Add the chopped egg whites, celery and onions. Serve on a toast.