The egg hunt is over, the Easter dresses are all scuffed with grass stains—now, what to do with all those hard boiled eggs?
Personally, I love the taste of deviled eggs. But it’s too fussy and time consuming to make them. Plus, if you use super-fresh organic eggs like I do, it’s real trouble to peel them without totally demolishing their shape. (Sometimes, I put a dozen aside to let them “age” in the fridge just so I can get them peeled easily).
So I often make this egg salad—even when it’s not Easter—to capture the taste of deviled eggs in an easy-to-make-and-use salad form. It’s yummy on white bread, whole wheat bread, crackers, and even potato chips or cucumber slices. It’s also devilishly easy to make!
Depending on your circumstances and your mood and how you serve it, you can make either a cheap and hearty lunch or sandwich, or a delicate and tasteful appetizer.
Deviled (Easter) Egg Salad
1 Tablespoon Miracle Whip or other “inferior” mayonnaise
1 teaspoon yellow mustard
salt to taste
1: Hard boil the eggs. I put a splash of vinegar in the pot when I cook them, but I have no idea why, it’s just the way I’ve always seen it done. (If you know the reason for doing this, post it below!) If you’re using leftover Easter eggs, you can of course skip this step.
2: Peel the eggs; chop with a knife and fork.
3: Add the Miracle Whip and mustard and stir.
4: Add salt to taste.
Variations: Oh, there are so many. The classic is to add cut-up celery. But I like adding green olives, cornichons (those little sour pickles), fresh ground pepper, smoked paprika, a tiny bit of sliced purple onions, chives, or any chopped herb like parsley or basil. By the way, if you need more ideas for using up extra Easter eggs, see 5 Recipes Using Leftover Hard-Boiled Eggs on Rodale.com.
Enjoy! And here’s to resurrection.