Leftover Easter Egg Salad
Easter eggs are fun, but they eventually lose their luster. At my house, we like to snack on the colored eggs for a few days, but after that we’ve gotta mix things up—literally. There are plenty of creative ways to use up extra eggs, but one of my all-time favorites is this Leftover Easter Egg Salad.
Let’s get something straight first: my mom made the best egg salad.
My mom used to make the best egg salad. I remember sitting down with my family for lunch on busy post-Easter days to eat a heaping helping of Easter egg salad on toasted bread. Everybody loved it. You can’t go wrong with simple and delicious food.
There are so many ways to serve egg salad.
In fact, egg salad is so simple it often slips my mind. We’re more accustomed to making tuna salad, but it really doesn’t take that long to boil a few eggs (or peel those colorful leftovers) and whip up a batch of egg salad. Serve it on buttered toast, soft rolls, or plain old sandwich bread. If you still need to boil your eggs, my friend Terri has the inside scoop on how to make perfect hard-boiled eggs—Click the link to learn how!
Leftover Easter Egg Salad
Ingredients
- 8 hard-boiled eggs, peeled
- ½ cup mayonnaise (or more to taste)
- 1 teaspoon Dijon mustard
- ¼ cup chopped green onions
- ¼ cup chopped celery
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
- Optional ingredient additions
- Chopped dill pickles
- Sweet relish
- A dash (or two!) of hot sauce
- Seeded and finely chopped Jalapeño
Instructions
- Peel the hard-boiled eggs and cut them in half.
- Dice the halved eggs and transfer into a mixing bowl.
- Add the mayonnaise, mustard, celery, and dill. Mix gently to combine. Add any of the optional ingredients you like! Taste the mixture, and finally, season with salt and pepper. Enjoy!