Egg salad recipe
The kids quickly skip over the eggs in their Easter baskets in pursuit of candy, which leaves you with dozens of hard-boiled eggs to use up. One traditional way to enjoy Easter eggs is to make egg salad for sandwiches.
Of course you can make egg salad any time of the year, but it does become almost mandatory right after Easter. Egg salad is creamy and delicious and makes a nice change of pace from your typical lunches.
6 hard-boiled eggs
1 Tablespoon minced onion
1 Tablespoon minced celery
1 Tablespoon minced sweet pickle or relish
1/4 cup mayonnaise
1 Tablespoon prepared mustard
Peel the hard-boiled eggs and coarsely chop them. Place the eggs in a bowl. Add all the other ingredients, using dashes of salt and pepper to suit your taste, and mix thoroughly. It is best to cover the salad and let it chill for 2 or 3 hours, but you can serve it right away if necessary.
The traditional egg salad sandwich is made by placing lettuce leaves on two slices of white or whole wheat bread and then spreading the egg salad on the lettuce. You can add thin slices of radishes or onions too before closing the sandwich and serving. If you do not have everything for the formal sandwich, the egg salad tastes fine just spread on bread or toast without the fancy fixings.
If planning to pack an egg salad sandwich for lunch, be sure to keep it cool because of the mayonnaise and egg in it.
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