The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller


Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,


Down on the Farm Tabs

Monday, August 2, 2010

Egg Salad

6 hard-boiled Eggs, peeled and chopped
1/3 c. Mayonnaise
1 celery stalk (no ends or leaves) finely chopped
2 teaspoons red or sweet white onion, finely chopped
     (or a pinch of dried onion flakes)
1 1/2 teaspoon sweet pickle relish
1 teaspoon prepared mustard
1 cup shredded cheddar cheese (optional)
1/8 teaspoon Tabasco sauce (optional)
salt and pepper to taste (about 1/8 to 1/4 teaspoon of each)

Gently toss the eggs and celery together in a medium size bowl
In a smaller bowl, combine the remaining ingredients. 
Fold into the egg & celery mixture

Chill for at least one hour before serving

** If you prefer creamier egg salad, add more mayo until it is the desired consistency