August 4, 2010

If ever there was an inexpensive source of high quality protein, it is the humble and amazingly versitile egg.  Here is my version of the classic favorite, egg salad.


  • a dozen eggs
  • mayonaise, 1/2 cup or less
  • 2 tablespoons green onion
  • 2 tablespoons chili powder
  • salt & pepper


  1. Boil and peel a dozen eggs. (click here for how to boil an egg)
  2. In a large mixing bowl and using a potato masher, break up the eggs.  Alternatively, chop the eggs and add the to the mixing bowl.
  3. Stir in enough mayonaise to bind the eggs, up to 1/2 cup if necessary. 
  4. Add two tablespoons of green onion.
  5. Add two tablespoons chili powder (adds flavor, not heat)
  6. Stir to mix in green onion and chili powder.
  7. Add salt and pepper to taste.

Serve on wraps, sandwich bread, or on crackers.

About the Author Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at,, and

  • Thanks, thats very useful stuff to know! I must admit I'm a bit useless in the kitchen, but I'm trying my best to learn. Admitting iis the first step right!? I promised to cook a whole meal for my wife this weekend for the first time - very exciting! I found some simple recipes at this site, seems to be designed exactly for people like me, which is great! Anyway, thanks for your tips, I'll be sure to bookmark your site to read more later.
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