We all did it. Boiled and dyed approximately two dozen more eggs than we will eat in eternity much less a week (the life span of a hard boiled egg in the fridge) to indulge our little ones in fun and tradition on this special holiday. So now instead of letting those eggs decorate your fridge for a week until you throw them away, let’s make something yummy the whole family can enjoy. We will call it Easter Egg Salad, although you can make it any other day and just call it egg salad since it is delicious enough to eat even when you aren’t trying to use up hard boiled eggs!
This recipe is special to me since I created it when one of my best friends had some bad news about her pregnancy. Her doctor’s advice to her was to eat eggs and broccoli. Something about stress relieving properties I think. Regardless, we went to visit her that evening and brought her dinner. Of course we had to pack it with eggs and broccoli! I decided to whip up some egg salad even though it isn’t something I usually make. I based it off of one of my favorite chicken salad recipes but switched up the spices a bit to really compliment the eggs. I love this and I hope you will too….. Oh and GREAT news, everything ended up turning out just fine with the pregnancy and my friend has a perfect and healthy baby boy now!
This is a pretty simple salad to whip up. Just boil and peel your eggs. Chop them up. Add spices, stir and chill! Simple as that and absolutely delish! My favorite things to serve it with are whole wheat toast, a bed of greens or in a hollowed out tomato.
Enjoy your eggs!
- 8 Hard Boiled Eggs, diced
- ¼ c Light Mayo
- ½ of a Lemon, juiced
- 2 Green Onions, chopped
- 1 tsp Dijon Mustard
- ½ tsp Yellow Mustard
- ½ tsp Dried Dill
- Salt & Pepper to taste
- In a medium bowl mix all ingredients together until blended
- Chill for at least one hour
- Serve on whole wheat toast, baguette, a bed of greens, or in a hollowed tomato