Hard Boiled Eggs with Mustard and Butter

I invented this breakfast while working as a rock climbing guide for a camp in Wisconsin. Every morning my co-guide Erin and I would get up before the kids, do yoga, then make this breakfast together before setting up the ropes. I would actually make soft-boiled eggs, which I prefer, but we had the luxury of car camping at our site, so we would bring raw eggs and boil them every morning. If you have this same luxury and love soft-boiled eggs as much as I do, try it that way; it’s delicious. For backpacking, it is more practical to carry hardboiled eggs.

Ingredients
Hardboiled eggs (or raw ones for soft boiling)

Pastured butter or ghee

Good quality mustard (my favorite is Annie’s Organic Dijon)

Sea salt

Directions

Heat a tablespoon or so of butter or ghee in a pot or pan. Once it has melted, peel the hardboiled eggs or break open the soft-boiled eggs and scoop out the insides into the pot. At this point, you can either keep heating it on the stove to warm the egg, or just mix it as is. Add mustard and sea salt, mix into an egg-salad type texture (or however you like it) and enjoy!

Variation: Substitute olive oil for the butter or ghee
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If you don't mind carrying fresh veggies, some onion, spinach, and mushrooms are really good sauteed in the butter before you add the eggs. Or you can bring basic dehydrated veggies, rehydrate in hot water, and mix in with the eggs and butter.

Cold Weather Note: Hard boiled eggs are hit-or-miss in sub-freezing temperatures. If the shells don't get cracks in them (which is rare because the moisture in the egg probably expands as it freezes and almost always breaks the shell) then you can reboil them in a pot of water and they thaw nicely. However, if they do get cracks in them, then reboiling just turns them into spongey water-bombs. Still edible for the hard-core egg eater, but not the most pleasant thing in the world.