6 Florida eggs, room temperature
¼ cup Florida sweet peppers, chopped small (red, green, orange or yellow)
¼ cup Florida celery, rinsed and chopped small
8 fresh Florida hydroponic lettuce leaves, rinsed (or use Florida romaine/ leaf lettuce)
⅓ cup mayonnaise
1 heaping tablespoon quality mustard (Dijon or stone ground)
2 tablespoons fresh herbs (parsley, thyme, oregano), chopped fine
1 teaspoon Florida all-purpose seasoning (such as Everglades), plus more to taste
½ fresh lemon, juiced
4 slices whole wheat bread, toasted (your favorite)
Sea salt and fresh ground pepper, to taste
Fill a medium stock pot ⅔ with water. Bring water to a boil over medium-high heat. When ready to cook the eggs, turn heat on the pot to low. Add the eggs, being careful not to break them. Bring heat on the stock pot up to high. Boil for 12 minutes. Carefully transfer the cooked eggs into a medium bowl of ice and water to stop the cooking process. It will take about 20 minutes to cool the eggs completely. After the eggs have cooled, begin peeling and removing all traces of eggshell. With eggshells removed, chop all the eggs to desired size and add to a medium-sized mixing bowl with the mayonnaise, sweet peppers, celery, mustard, fresh herbs, seasoning blend and lemon juice. Stir to combine. Taste and adjust seasoning with sea salt and fresh ground pepper. Keep the egg salad covered in the refrigerator until ready to serve. To serve, place the lettuce on top of each toasted slice of bread. Add an even amount of the egg salad to the top of each side. Add a final touch of fresh cracked pepper to each open-faced Florida egg salad sandwich.
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