By Brenda Hyde
We all color more Easter eggs than we need - after all, what kid can dye 3 or 4 and call it enough? Today I have some egg salad recipes to try this year. OR you could color your eggs at Grandma's house and leave her with at least one of the dozen. Just be sure to leave her some recipes too!
Bread Ideas: homemade white or wheat, pita breads, buns of all types, or bagels. Serve it in a bread bowl and surround it with crackers for something different!
Any of these recipes also make nice tea sandwiches. Spread on slices of bread that you've trimmed off the crust and cut into squares or triangles.
Dilled Egg Salad
8 eggs, hard boiled
1 tablespoon mayonnaise-light or regular
2 tablespoons prepared mustard
2 tsp. fresh dill, minced
1 teaspoon paprika
1/2 red onion, finely minced
salt and pepper to taste
Peel and chop the eggs. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt and pepper. Mix well with a fork or wooden spoon.
Sweet Pickle Egg Salad
8 hard boiled eggs, chopped
1/2 cup finely chopped celery
1/2 cup finely chopped sweet pickle
1/2 cup mayonnaise or salad dressing
1 teaspoon salt (optional)
1/4 tsp. pepper
Combine all ingredients. Chill until serving time.
Spicy Egg Salad
8 eggs, hard-boiled and peeled
1 tbsp. mayonnaise
1 tbsp. Dijon style mustard
1 tbsp. spicy brown mustard
1 tsp. paprika
1/2 medium yellow onion, minced
salt and black pepper, to taste
Combine all ingredients except the onion, salt and pepper in a large bowl. Mash well or leave a little chunky if you wish. Stir in onion. Taste, then season with the salt and pepper.
Brenda Hyde is a freelance writer, wife and mom to three kids living in the Midwest United States. For more family friendly recipes and cooking tips visit Brenda at http://oldfashionedliving.com/recipes.html