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.
Happy Easter and an Egg Salad Recipe to Help You Use Up Your Dyed Eggs
- 5 eggs, boiled
- 1 tsp. mustard
- 2 Tbsps. mayonnaise
- 1 Tbsp. capers
- 2 Tbsps. pimento stuffed green olives, chopped
- salt and pepper to taste
- Peel eggs and mash finely with a fork.
- Stir in remaining ingredients.
This recipe was shared on Foodie Friends Friday.