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April 9, 2007

Dianne's Egg Salad

Egg Salad

So now that Easter is over what do you do with all those boiled eggs? Well Deviled Eggs are always a good choice, or you can use them in Potato Salad or even Tuna Salad, but the King of all egg recipes is Egg Salad. I developed this recipe a few years ago after wondering what Egg Salad actually was. I had never had it before. This take is not as heavy as some, but it's delicious none the less. Eat it on bread, or in a tomato...You can't go wrong either way!

Note: I do NOT advise making anything with Easter Eggs that have spent hours out of the fridge. We color eggs, but don't hide them, so they go from the pot, to the fridge, to the dye and back to the fridge. If your eggs have been out in nature for several hours or more waiting to be hunted, especially if it's warm, then you might want to rethink cooking with them.

What You'll Need:
6-8 boiled eggs, peeled and chopped
2 celery ribs, chopped
1 teaspoon of celery seed
A pinch of sea salt
Freshly ground black pepper
1/4 cup of light mayo
2 teaspoons of Dijon mustard
Tomatoes
Lettuce
Bread (Optional)

Mix eggs, celery, celery seed, salt, pepper, mayo and mustard until incorporated. Serve in a quartered tomato with lettuce or on bread with lettuce and tomato as a sandwich.

Posted by Dianne at April 9, 2007 10:42 AM

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Comments

I made egg salad and potato salad yesterday. Had the egg salad for lunch today.

Posted by: Qusan at April 9, 2007 6:19 PM

I think I'm going to make some potato salad tomorrow. I still have a few eggs left! :o)

Posted by: Dianne at April 9, 2007 7:34 PM

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