 Meat Boy is back! Today I'm showing you guys another nutrient-dense animal-based recipe to show you guys how to add quality vitamins and minerals, omega fatty acids to your diet, to your family's diet. And this was actually my sister's idea. We made a raw cheese sandwich and she mentioned egg salad and the mixture of raw egg yolks and mayonnaise probably did smell and taste like an egg salad. But all egg salad is mayonnaise and egg. So I was like this is so painfully simple but hey let's do it anyway. Let's show you guys the importance of using quality ingredients and the little details that can be helpful along the way while making this. Of course we have the eggs. These are from a local farm corn and soy free. Hopefully we have these you know in Frankie's range meat sometime late this year early next year but these will have to do for now. Higher in omega 3, lower in omega 6, overall more nutrient dense, less inflammatory, less allergens. This is the Finlandia butter we have on Frankie's range meat. Since the egg salad is cooled you know this would be a better recipe to use raw butter with because the butter technically isn't getting heated but this is what we're going to use to make the mayonnaise and we've made mayonnaise several times on this channel. I guess if you do it with butter it's technically a hollandaise but you know you could use duck fat, you could use olive oil, whatever. I just think you know raw butter is one of the easier and more accessible things. We have the basics of a mayonnaise here which is vinegar, mustard, salt and pepper. The paprika is just a little bit of seasoning that we'll put on the egg salad. Nutrient wise you know the eggs are complete pretty much as we said they have all the vitamins, fat soluble, water soluble, plenty of minerals, pre-formed omega fatty acids and the butter is just a lot of fat soluble vitamins a lot of calories some calcium possibly a little bit of K2. Over here we have a pot of water that we're bringing to a boil. For the mayonnaise I'm going to melt this butter. Last time we didn't melt the butter but this was in the fridge so it hasn't been sitting out of room temperature so I do want to melt this. While that butter melts in our blender cup for the mayonnaise we want one egg and you could add a yolk if you want to since this is an egg salad I'm just going to use one egg. Normally if I'm adding the mayonnaise to something and I want the mayonnaise to add nutrient density I'll add a couple more egg yolks or maybe I'll only use egg yolks instead of an egg. I want a tablespoon of vinegar, pinch of salt, a few cracks of pepper. Most recipes call for a tablespoon of mustard but I usually do like half a teaspoon it's really overpowering. This is a old-fashioned Dijon mustard from France minimal ingredients mustard seed vinegar water sea salt natural fermentation I like the Bragg's apple cider vinegar from the ingredient perspective and that it's raw so we're going to pour the melted butter in this and then just blend it this should emulsify very quickly for this really emulsifying that stuck yeah there we go nice mayonnaise our water is boiling so what we're gonna do is turn off the heat going to put in 10 eggs well I just broke an egg so it looks like we're doing nine eggs now what you want to do is you want to cover this oh wow look these farm eggs I got are terrible they're all cracked so hopefully that doesn't affect the cooking too much but we'll see so this sits for 10 minutes and then the eggs should be the perfect temperature for an egg salad normally I would only go six or seven minutes to have that nice runny yolk but in this case we want them to be fully cooked so about 10 minutes so the eggs have sat for about 10 minutes we're gonna take them off the heat so we're gonna do is dump out the hot water and then run cold water over these eggs see that these farm eggs were all cracked so we fill this up with cold water the eggs will cool off and we'll be able to peel them nice and easy so the trick to doing these is not to make eggs out because peeling boiled eggs is a pinna you kind of crack these on a flat surface and so they're cracked all over and then you can kind of use those crackings to peel it and then once you get that like little skin layer that the shells connected to if you can stay with that you're good to go and a lot of the time I don't even like pounding all of the egg on the flat surface I like just starting it and then when you peel it you can get like bigger chunks off any of you corner wars want to eat my eggshell scraps I know you guys sell that powder so we have our eggs mayonnaise paprika mustard pepper salt that's everything we're gonna need to finish this you could add some chives or spring onions that's all I've really seen added to this and even then the classic classic eggs hot recipe is still completely carnivore those accompaniments are optional alright so let's see what one of the whole eggs turned out like that's pretty good we could have let these go for a little longer actually so I want to cut that half and half vertically I want to do three and then dice it you'll probably gonna fall apart either way but the white will stay together as in Frankie on the farm making you guys egg salad how much would we have to charge per container now the real key here is get a thinner sharper knife and you won't break up the egg yolk as much as I am that's more for presentation now it's still gonna taste the same so we have our nine chopped up eggs I want to take the mayonnaise and put it in a bowl so that we can season the mayonnaise instead of seasoning the egg mixture because it'll mix in better half a teaspoon of mustard half a teaspoon of smoked paprika few more cracks of pepper and a heavier pinch of salt now our mayonnaise in the eggs and we're gonna fold the mayonnaise into the eggs and we got to be gentle because we don't want to break up the yolks too much that might have been a little too much mayo you know we did three quarters of a cup and she was on about half a cup this is something that definitely needs to sit in the fridge you know for a day or two let the flavors milled let it get cold well we'll get my sister to try some now hi I'm here with my handsome brother Frank I can tell we do look alike except he's the male version of me what are we trying today do you know we're trying delicious egg salad trying not to break the plate let's get a little so this was her idea yesterday so I decided to make some mmm is it as good as you envisioned delicious mmm is mom or dad like eggs I don't have a feeling mom doesn't I know dad likes egg salad I mean what's not to like it's it's eggs with butter and eggs on top so mmm really tasty really nutritious you know throw this on some sourdough bread I'm sure your kids would love this the texture is really approachable and soft so thank you guys for joining me today let me know how you like this recipe if you could please drop a like on the video leave me a comment down below and above all please share the video on social media this is really good it looks so beautiful too so we'll see you guys for tomorrow's video any final thoughts on that apology that's the best egg salad I've ever eaten in my entire life was the last time you had eggs I was like from a crappy like gas station or something which that time I got sick from so probably not good yeah think along well I think 2019 I was last year he was last year of the year before that so Gina hasn't been in here into her diet as she so claims to be but whatever I think it was before I started the diet they crappy egg salad so yeah