Market Recipe: Vegetable-Packed Egg Salad for the Grown-Up Table

Vegetable-Packed Egg Salad for the Grown-Up Table By Chef Maggie Perkins One dozen OrganicareFarms eggs, boiled 1 jar Stellar Gourmet Pecan Alioli* 1 bunch thin asparagus spears, stems finely sliced (Hairston Creek Farm)   1 bunch young carrots, peeled and sliced thinly, with carrot top greens chopped and large stems removed (Johnson’s Backyard Garden) ½ […]