Easter egg salad two ways

For me, some of most fun that I’ve had around Easter has come from decorating the eggs and searching for them early Easter morning. What made it even better was getting to eat my pre-made breakfast after my brother and I found them all. However, while I’m a big fan of eggs, others in my family are not and there were always a bunch of leftovers that just sat in the fridge until we eventually threw them out. What a waste.

For all of those egg-loving families out there, why don’t you put your colorful Easter eggs to more use and recycle them into a yummy egg salad. Below are a couple recipes from AllRecipes.com to get you started:

Egg salad – recipe 1

4 servings

Ingredients:

• 8 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons prepared Dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper.
2. Mash well with a fork or wooden spoon.

Egg salad – recipe 2

4 servings

Ingredients:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon prepared yellow mustard
• 1/2 lemon, juiced
• 1/4 cup chopped green onions
• Salt and pepper to taste

Directions:

1. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions.
2. Chop the eggs into big chunks and mix gently with the dressing.
3. Season with salt and pepper.

How to hard boil an egg

For those who don’t already have hard boiled eggs on hand, here are some easy directions:

1. Bring water with a pinch of salt to a boil over high heat. Add the eggs one at a time, being careful not to crack them.
2. Reduce the heat to a gentle boil, and cook for 14 minutes.
3. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water.
4. Cool completely, about 15 minutes.

Evann McGrory is an intern at Mom Central.

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