Weekly farmers' market in the town of Rindge, NH, held on Saturdays from 9am to 12pm. Located on the West Rindge Common Park, north of the intersection of Route 202 and 119.
Creamy egg salad with fresh dill and crunchy celery on soft bread.
Ingredients
8 large eggs
1/3 cup mayonnaise
1 tsp Dijon mustard
1 celery rib, finely diced
2 tbsp chopped fresh dill
8 slices soft bread
Salt and pepper
Make it
Cover eggs with water, bring to a boil, then cover off the heat for 12 minutes; chill in ice water and peel.
Chop eggs and mix with mayonnaise, mustard, celery, dill, salt and pepper.
Spread on bread and keep chilled until serving.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.