If you like black-eyed peas, you will probably love purple hull peas!  A southern grown delight, they are actually classified as a bean, are high in protein and fiber, and are raised here in Texas.

 I found fresh frozen purple hull grown from Sides Pea Farm in Canton, Texas at Central Market.

A spoonful of sugar, onion, and a bit of bacon creates a masterful side dish or even a main since it does have a strong protein content.  As much as I love black-eye peas, I would have to say that purple hulls are much tastier and prettier.

By using fresh frozen, the cooking  time is only 45 minutes – and most of that is at a simmer.

I add cooked bacon after the boil.  If using a small piece of salt pork, you’ll need to add with all other ingredients before the boil.

Fresh Texas Purple Hull Peas

A scrumptious side or main

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 8

Ingredients

  

• 4 cups fresh frozen purple hull peas
• 1/2 tsp salt
• 1 tsp pepper
• 1 clove garlic, chopped
• 1 Tbsp sugar
• 1 medium onion
• 3 cups water
• 4 slices cooked and crumbled bacon

Instructions

 

• Combine all ingredients in a medium cooking pot.  Bring to a rapid oil,  Turn on low and cook for 40 minutes.

  Note - If using cooked bacon, I add after the boil.  If using salt pork or uncooked bacon, add with other ingredients before boil.

Video

Notes

I like to cook a full package of bacon and freeze in between layers of parchment to easily pull out for recipes.  You can also use about 1/4 of a salt pork piece in place of bacon.  

A few months ago, I took out on a hike with some friends to Lost Maples State park.  My friend Susan provided the lunch, which consisted of egg salad sandwiches crafted from her neighbor’s fresh laid eggs. I had forgotten how much I loved egg salad!

Last week, my friend Katelyn invited me into her backyard to meet her chickens and she graciously shared a dozen of her fresh laid eggs.  It was pure inspiration for this egg salad recipe.

This is Farm-to-Table month, and egg salad from fresh laid eggs couldn’t be more apropos.  Simple, with only a few ingredients this salad can be served on a sandwich or on top of greens.  A topping of sliced avocado adds a touch of perfection.  You will love having this in your fridge for a fast lunch.

Texas Fresh Egg Salad

Fresh laid eggs are the best!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course brunch, Main Course, Salad

Cuisine American

Servings 4

Ingredients

  

• 8 fresh hard boiled eggs
• 1/2 cup Olive Oil mayonnaise
• 1 1/2 tsp dijon mustard
• 1/4 cup green onions, thinly sliced
• 1 - 2 ribs celery, finely diced
• 2 tsp fresh dill, finely chopped

Instructions

 

To hard boil eggs

•  Place eggs in a saucepan and cover with water 

  1/2 “ above eggs.  Bring to a rolling boil over high heat.  Cover and remove from heat.

• Let stand, covered for 15 - 17 minutes
• Place eggs in a bowl of ice water for 5 minutes

Egg Salad Instructions

• Cut peeled eggs in half.  Remove yolks and chop whites.
• Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy,
• Add remaining ingredients and stir well.
• Serve on crackers, bread, or over lettuce.  Add sliced avocado on top if desired

Video

Notes

A dash of paprika, either as a garnish or mixed with the egg yolks is a nice touch

Keyword Fresh eggs, eggs, egg salad, egg sandwich,