Obviously Easter is much bigger than just eggs, but I figured if you're hard-boiling this weekend (or already have colorful eggs sitting in your fridge) I could help you out with our favorite egg salad recipe. I've been making this once a week lately. Even Ellerie is a fan.
This recipe calls for just six hard-boiled eggs because I use this method and they suggest only boiling six eggs in the pan at a time, but of course you could double or triple to feed a whole crew.
You'll need :
- 6 hard-boiled eggs (I go for the "firm yet still creamy eggs")
- 2 T mayonnaise (or substitute greek yogurt + a bit extra salt, but really... I prefer the mayo)
- 1 T deli mustard
- 1 T tangy pickle relish (like the stuff you put on hotdogs!)
- a dash of paprika
- salt and pepper to taste
To make :
Hard-boil six eggs and peel them after they've cooled. Break up eggs and yolks in a bigger bowl than you think you'll need. Mix in the rest of your ingredients. Taste! How is it!?! Need something extra? Toss it in. Otherwise, spread on a piece of toast (or English muffin) and enjoy!