Equinox Egg Salad


Celebrate spring and the return of fresh eggs with this light egg salad recipe.

Who knew there was a seasonality to eggs?! Spring is the time to make the best egg salad.

Every year, right around the spring equinox (where we receive equal parts sun and darkness in the Northern Hemisphere) all the hens in the land appreciate the spring sunlight so much, they start laying extra eggs in celebration. In late February, a flock of 30 hens will lay about a dozen eggs a day, and by mid-March everyone chips in for 30 a day.

The return of plentiful eggs, fresh green herbs and busy gardener hands means open-faced egg salad sammies for lunch. Eggs and the equinox go together.

Single use plastic lunch alternative

While we’re talking sandwiches, may I also suggest ditching the single-use plastic wrap and using this adorable beeswax or vegan alternative? The cuteness alone is worth having around if you’re eating lunch at your desk, again.

Cooking and eating farm fresh eggs

I eat this for lunch all spring and summer when I have easy access to fresh farm eggs. We’re lucky to live in an area with plenty of happy hens living on organic farms, so we always source our eggs this way. When hens are fed a high quality diet that includes access to fresh pasture for foraging, the taste and quality of the eggs are unbeatable. A first try of farm-fresh eggs will leave you surprised at how dark orange the yolks are.

A note on hard boiling farm-fresh eggs: Super fresh eggs will be near impossible to peel well when boiled. Steam them instead for better results, or wait a week or two to use. Make a double batch of this recipe to have on hand and enjoy outside with the warm sun on your face.

Equinox Egg Salad

Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 4 farm-fresh eggs
  • 1/4 cup mayo or vegenaise
  • 1 tsp dijon mustard
  • 1 green onion
  • A few sprigs fresh dill, parsley, chives
  • Sourdough bread
  • Tender lettuce mix
  • Salt
  • Pepper


  • Hard-boil the eggs. Place eggs in a small saucepan and cover with room-temp water. Bring to a bowl over medium heat. Once boiling, remove from heat and cover for 10 minutes. Transfer the eggs to an ice bath (so they don’t continue cooking) and peel.
  • In a medium bowl, whisk together mayo, dijon, chopped green onion and as many sprinkles of fresh herbs as you like. With a fork, mash in the hard boiled eggs and salt to taste.
  • Slice sourdough and give it a good toast. Top with lettuce mix, egg salad, a turn of black pepper and more fresh herbs.
Course: Savory

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.

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