April 26, 2011

Egg-Cellent Egg Salad

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Margaret's Morsels | Egg Salad Sandwiches

My son is too old to hunt Easter eggs, but that doesn't stop me from dyeing a dozen eggs every year.  Although the eggs are colorful, they have a purpose other than decoration.  I use them to make a batch of egg salad the day after Easter.  Not only is this a good use for the eggs, it makes for a light meal the day after our Easter feast.


I have a couple of friends that love egg salad, but have never made a batch.  I tell them if they can cook hard-boiled eggs, they can make egg salad.


Egg salad is one of those recipes you can make your own.  Like deviled eggs, you can add anything you like to egg salad.  I've seen recipes that use pickles, onion, celery and bacon.  It all boils down to what you want in your salad.  My egg salad recipe uses the same ingredients -- mayonnaise, salt, vinegar -- as the recipe I posted for deviled eggs, but the technique is different.


Once the eggs have been boiled and cooled, peel and cut each egg into four pieces.  If you're using Easter eggs, don't be alarmed if some of the dye has been absorbed by the egg white.  Roughly cut the eggs into bite size pieces in a mixing bowl.


Margaret's Morsels | Egg Salad Sandwiches


Combine the eggs with the remaining ingredients and store covered in the refrigerator.  I make the egg salad early in the day or the day before serving.  This gives the vinegar time to mellow.


Egg salad is a quick refreshing meal, especially when paired with a cold glass of fruit tea.  It's good year round, but it's definitely more colorful when made with leftover dyed Easter eggs.


Margaret's Morsels | Egg Salad Sandwiches


Egg Salad
4 Servings

6 hard-boiled eggs, chopped
1/3 cup mayonnaise
1/2 tsp. salt
1 tsp. vinegar

Chop eggs into bite size pieces.  Combine eggs with the remaining ingredients; stir until well mixed.  Store covered in the refrigerator.  If you're using a dozen eggs, double the ingredients.


© Margaret's Morsels

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