It is almost Easter and time to decorate those Easter eggs. I don’t know about your kids, but mine require at least a dozen eggs each to color. And who am I kidding I love to decorate them too! But who is going to eat 2-3 dozen hard boiled eggs? Not me…
Well, here is my idea…. egg salad. Yep. It sounds simple-but that is the point. A simply delicious venue for all of those beautifully colored eggs.
Listen-it is absolutely delicious and you can serve it for just about anything, even as an appetizer or snack.
Every Easter Sunday we go to my Aunt Mary’s house. She makes the best egg salad and serves it as an appetizer, it is truly so delicious and the best part? It is super easy. I am lucky enough to have the recipe (thanks Aunt Mary!).
Hosting Easter or need something to bring to your gathering somewhere else? Give this a try. Or, save it all for yourself and make the perfect egg salad sandwich to enjoy.
It is your lucky day, because I am actually giving you two recipes in one here. The first one will come in handy this time of year while you are boiling zillions of eggs to decorate. The second is for that egg salad I have been talking to you so much about (see above if you forgot!).
This first one here is my recipe for the perfect hard boiled egg. Not a spec of green in sight. The green around the yolk is ok to eat, I just prefer it not be there.
Directions for Perfect Hard Boiled Eggs
Place eggs in pot and cover eggs with cold water. Place the lid on the pot, put in stove and bring to a boil. Once the water comes to a boil, remove pot from heat and let the eggs sit covered for 10 minutes. Once the 10 minutes are over, drain the eggs and run them under cold water until cool enough to handle. At this point you can eat the eggs, use them for your recipe or put them in the fridge. You should use these eggs within 5 days.
Egg Salad Recipe
6 hard boiled eggs
3-4 tablespoons of mayo
2 tablespoons of minced onion ( I usually do this in a food processor)
1 tablespoon of minced celery (in food processor)
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
First chop hard boiled eggs. Then mix in the rest of the ingredients.
If you would like a smoother egg salad, just mash up the eggs instead of chopping.
Serve with small pieces of toast or crackers. This recipe serves about 4 people as an appetizer.