Happy Easter and an Egg Salad Recipe to Help You Use Up Your Dyed Eggs

Happy Easter!  I hope everyone has a wonderful day!  Since it is already Easter Sunday and probably too late for me to give you a recipe to cook for today, I decided to give you a  great egg salad recipe to use with all of those eggs you dyed.  I first got it in my head to make egg salad when I dyed eggs Dying Eggs Naturally post on Daily Dish Magazine, but my husband and son ate them all before I could turn them into anything else… thirteen eggs in less than two days…  I still had egg salad on my mind, so I decided to make my own.

This recipe has similar ingredients to the ingredients in the deviled eggs my mother makes – mustard, mayonnaise  pimento filled green olives.  I added capers because I just love them in almost any type of savory salad.  I served these sandwiches with lettuce on hamburger buns from the bakery.  My son and I ate three large sandwiches and still had some leftover, so I am going to say it makes enough to fill about four regular sized  sandwiches.

Please note that boiled eggs should be kept refrigerated, so I you have let them sit out, please don’t eat them.  And, hunted eggs, even if for a very short time, should be well washed before peeling.

Print

Happy Easter and an Egg Salad Recipe to Help You Use Up Your Dyed Eggs

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Michelle

Yield 4

Ingredients

• 5 eggs, boiled
• 1 tsp. mustard
• 2 Tbsps. mayonnaise
• 1 Tbsp. capers
• 2 Tbsps. pimento stuffed green olives, chopped
• salt and pepper to taste

Instructions

1. Peel eggs and mash finely with a fork.
2. Stir in remaining ingredients.

Courses Entree

This recipe was shared on Foodie Friends Friday.