When I was a kid, I absolutely loved dyeing and hunting for Easter eggs. I have so many fond memories of celebrating the holiday with my family. Well, except for the year that I tripped in my parents' backyard, dropped my basket and smashed all of my eggs. Generations to come can enjoy my fateful fall, thanks to my filmmaker-extraordinaire dad who caught the whole thing on the camcorder, but I digress! That tragic incident aside, I loved experimenting with the colors, and would delicately arrange them in my basket like the works of art that they were.
Thankfully, the Easter Bunny also left a stash of eggs in the refrigerator that we could safely enjoy before we gorged ourselves on candy. (Hey, who knows how many hours those eggs went unrefrigerated when they were hidden in the yard!) As a kid, I would only eat the yolks, which makes me laugh because my niece will only eat the egg whites. Now that I am an adult and will eat hard-boiled eggs in their entirety, I use the leftover, appropriately refrigerated Easter eggs to make egg salad. It makes for easy meals and snacks served on bread or crackers, which lends more time with friends and family and less time in the kitchen.
I have sampled a handful of recipes over the years, adding this and taking away that, and I finally settled on this tried-and-true concoction. If you find yourself with leftover Easter eggs this spring, walk carefully and give it a shot!
Laura Anderson Shaw is the editor of Radish.
Eggcellent Egg Salad
8 hard-boiled eggs (4 whole eggs, 4 egg whites)
1 large dill pickle, diced
2 celery stalks, diced
1/8-cup plain Greek yogurt
1 teaspoon Dijon mustard
Salt and pepper, to taste
For serving: Bread, crackers, spinach — whatever you'd like!
Peel and dice the eggs, and place into a medium-sized mixing bowl. Add pickle, celery, Greek yogurt, mayonnaise, mustard, salt and pepper, and stir to combine. Serve however you like — as a sandwich, dip or on top of a salad.