avocado, bacon, Chives, Dijon mustard, eggs, Ham, herbs, mayonnaise, Salmon, Tuna
Easter eggs are such fun to dye. When our sons were young, they had a great time dying eggs…it’s a good memory. And to be honest, while we loved dying eggs, now it’s nice to just have it as a memory and not have the mess…the plastic eggs work for me! However, I do miss having the leftover hard-boiled eggs to make Easter egg salad with. There’s something wonderfully surreal about finding a bit of blue or purple-hued egg white in your sandwich. It’s a hint of the fun that was had dying them, I guess! But, fortunately for us, not everyone feels this way about egg dying. Some people still do it and they share…it’s good to have generous friends and we have absolutely been blessed in that area. So without further ado….
Easter Egg Salad
- 10-12 hard-boiled leftover Easter eggs, peeled
- 1/3-1/2 cup mayonnaise (low-fat works fine)
- 1/4 cup plain Greek-style yogurt or sour cream (lower-fat is fine)
- 3-4 tablespoons dried chives (use about half, if using fresh)
- 2-3 tablespoons very finely minced fresh onion or scallions
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2-3/4 teaspoon kosher salt (you’ll probably need the greater amount)
- 1/2 teaspoon freshly ground pepper or more
- 1/4 teaspoons dried tarragon, crushed between your fingers
- 3-4 teaspoons finely chopped fresh dillweed (optional)
Coarsely chop the eggs, or put them through a slicer, first slicing one direction, then turning the egg 90º and cutting again. Add all the remaining ingredients; stir until well combined. Taste and add additional salt. If not serving immediately (this mixture is much better if you chill it for several hours), the mixture should taste just a bit on the salty side.
Make-Ahead: Store, covered, in the fridge for up to 3 days.
NOTE: You may add one of the following to the mixture:
- 1 or 2 cans of well-drained tuna
- 3/4 cup very finely diced smoked ham
- 3/4 cup finely chopped cooked salmon (use the dillweed and more mustard)
- 1/2 cup finely chopped smoked salmon (used the dillweed)
- 1 ripe Hass avocado, chopped and/or mashed (omit the dillweed)
- 1/2 cup cooked, crumbled bacon
Easter Egg Salad Recipe©Marcia Lahens 2015 All rights reserved.
The Latin Lover is a fan of eggs salad; he like it with tuna or no-tuna. I leave the dillweed off of his, as he’s not a fan and I absolutely adore dillweed…give me heaps with some dill pickles on the side! This goes together too quickly to be believed. One thing to note, if you plan to serve the egg salad later in the day, it should taste just a bit too salty right after you make it. Eggs need quite a bit of salt; how many times have you tasted a flat deviled egg? Of course, if you are using the egg salad immediately, then season to taste and don’t over salt it!
The other thing that I think is essential to good egg salad is Worcestershire sauce. I don’t know why it is, but it is. I prefer to use the dried chives; they will use the moisture that “bleeds” out of eggs to reconstitute. While were on that subject, if your egg salad becomes a bit too “weepy”, stir in 3-4 teaspoons of dehydrated potato flakes; let the mixture chill for at least 30 minutes before using. This works and it keeps the mixture gluten-free. You will also note that the recipe indicates to use more dried chives than fresh. Chives are, I believe, the only dried herb or spice that you do this with; usually it’s the other way around.
I’m not much of a gadget person, because so many gadgets don’t work, but this handy little gadget that’s made by Zyliss, really does what it’s supposed to do. And it does it well. You can slice or quarter the eggs with this thing. Because I like a chunky egg salad, it works great. First I put the egg through the slicer, then very carefull turn it 90° and cut again, then into the bowl. See how simple that is. and isn’t that a lovely blue?
I have used this mixture as an hors d’oeuvre. You may also put a small dab on a slice of English cucumber or radish, or smear some on a paper-thin slice of leftover Easter ham (prosciutto or smoked salmon, too), roll it up and serve with crackers. Garnish with a sprig of dillweed or dust lightly with smoked paprika, if you wish.
Easter eggs are the gift that keeps on giving…and in a yummy way!