Guest Blogger Ed: Egg Salad Recipe

I am very excited to introduce today's guest blogger and my husband, Ed Pierce. Although Ed spends most of his time working, skiing, golfing, fishing, playing basketball, doing yardwork, and watching sports, he does venture into the kitchen from time to time and he is actually quite a good cook and grillmaster. Ed is consistently very patient and even enthusiastic about my new nutrition experiments. For example, last week he willingly took the Sesame Seed Test (more on that later), let me prick his finger to determine his blood type, and drank fresh coconut juice (with pulp) to prepare for a 5-mile race we did. Thank you, Ed, for putting up with all of this, and thanks for offering to guest blog today - you're the best!

I am taking it upon myself to brag about my wife and let you know that she has been blogging about nutrition for six months now. That is 130 blogs for the mathletes. I can tell you that she puts hours into each blog post. I would like to think we are all healthier from her efforts.

Considering the six straight months of blogging, I thought I would treat her to a day off on this ANNiversary.

I am going to introduce you to the delicate world of egg salad. Many of you are probably pretty intimidated to try a tricky menu item like this. I am here to assuage those fears with a straightforward and, yes, nutritious recipe.

Ann can tell you about all the healthy benefits of eating eggs from pastured chickens. I cannot. But, I did use them in this tasty salad. (Note from Ann: Read about eggs from pastured chickens here.)

Here are the ingredients:

  • 6 eggs from pastured chickens
  • 4 rings of pepperoncinis (from the jar)
  • 4 rings of jalepenos (jar)
  • 4 green olives with pits (great natural fats)
  • 1 big garlic clove
  • 6-7 pickle slices (I considers these veggies, but Ann firmly disagrees)
  • 1.5 teaspoons of stone ground mustard
  • Half a teaspoon of light mayo (I have tried extra virgin olive oil for a healthier approach, but it tends to separate from the other contents and sits at the bottom of the bowl in the fridge – not that appetizing)
  • Dash(es) of paprika (I have used cayenne before and I did not like it, because egg salad shouldn’t have too much kick). Please note that paprika has more vitamin C per ounce than lemon juice – cool.

First, place the eggs into a pot of water, bring to a boil and boil for four minutes. Let cool by draining the warm water. Now, shower the eggs with cold water. This approach makes them easier to peel.

Peel and cut up into chunks in a bowl. By the way, the less the eggs are cooked, the more nutrients they retain. If you are a Type O blood person like me, you need all that animal protein. Blood type will be a later blog by Ann……

Secondly, I mince the pepperoncinis, jalepenos, olives (once carved away from the pit), the garlic clove, and the pickles.

This is where you really have to pay attention:

Add these minced foods to the chopped eggs along with the mustard, mayo, paprika, and the sea salt and pepper. Stir and let a friend taste-test.

Amazingly, you are done!

I recommend eating with crackers. My brother Richie would recommend eating in a sandwich because Richie loves sandwiches.

-Ed (Ann’s husband)


  1. YUM! I can't wait to try. Ed you are the best.

  2. We love egg salad at the farm..thanks Ed for giving your Ann the day off! I also use greek yogurt with the mayo and stone ground mustard. Can cut back on the mayo and my husband and son-in-law can't tell the difference.

  3. Greek yogurt is a great idea! I'm going to gently encourage Ed to try that next time :)

  4. Hey Ed from Ann

    Looks delicious when I'm back I am going to make some too !

    BTW Congatulations Ann with your B.Day