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Egg Salad

Updated: Jun 4, 2020

So, what do you do with all those hardboiled eggs from Easter?

Egg Salad!!!

When my girls were little, Good Friday was also Easter egg painting day. We would boil dozens of eggs to be painted for a family Easter Egg Hunt. The highlight of Easter was dinner with our extended family and of course the Easter Egg Hunt. The kids had a great time finding the eggs and prizes that were hidden around the yard and the adults had an even better time trying to out-smart the kids and hiding the eggs in the most unexpected places.

The next day my daughters would pick out a few of their favorite eggs ( chosen by color and design) to go into lunch boxes that week and the rest were peeled and made into “Easter” Egg Salad. (This is the same Egg Salad recipe at any other time of the year - but some of the egg dye would come through onto the hard-boiled eggs and add a little extra color - hence – Easter Egg Salad)!

Egg Salad

12 Large Eggs Hard Boiled

1/3 to ½ Cup Mayonnaise

¼ Cup Sweet Relish

1 Tablespoon Yellow Mustard

1 Tablespoon Minced Shallot or Chives

1 teaspoon Salt

¼ teaspoon Black Pepper to taste

Boil a large pot of water and lower eggs into the water with a large spoon making sure they do not crack. Lower the heat and simmer for 10 minutes. Drain the water, leaving the eggs in the pot. Add cool water and ice to the pot to cool down the eggs. Set aside until the eggs are cool enough to peel. To peel the eggs, tap both ends of the egg on a hard surface, then gently role the egg between your hand and a hard surface to crack the shell. Peel the egg under cool water and allow the eggs to come to room temperature.

Chop the eggs into a medium bowl and add the mayonnaise, relish, mustard, shallot, salt and pepper. Gently mix all ingredients together. Add extra salt and pepper to taste.

I like to serve this on whole grain bread or on a bed of lettuce for a light lunch.


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