Egg Sald

Egg Salad

Check our Lucky 32 Southern Kitchen Blog Post – “Putting Up” with Lucky 32: Chowchow, Pickles and Preserves

  • 2 cups chopped hard boiled eggs
  • ½ cup green tomato chowchow
  • ¼ tsp sea salt
  • ½ cup mayonnaise

Squeeze liquid from the chowchow until it is dry. Add eggs to a mixing bowl, season with salt. Make sure that most of the liquid is out of the chowchow. Add chowchow and mayonnaise to eggs; fold until well combined. Allow to rest in refrigerator until chilled before serving. Makes 2 ½ cups

Lucky 32 Chowchow

  • 1 ½ cups green tomatoes, seeded and rough chopped
  • ½ cup green bell pepper, rough chopped
  • ¼ cup red bell pepper, rough chopped
  • ½ cup yellow onion, rough chopped
  • ¾ tsp mustard seed
  • ½ tsp celery seed
  • ½ tsp chopped garlic
  • ½ tsp turmeric
  • 1/3 cup apple cider vinegar
  • 1/3 cup sugar
  • 1 tsp crushed red pepper

In a food processor, pulse tomatoes until finely chopped but not pureed. Pulse peppers and onion until finely chopped. Combine all ingredients in a saucepan and simmer on medium heat for 20-30 minutes. Cool and store in a jar or container with a lid. Makes 2 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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