Leftover Easter eggs? If you’ve kept them refrigerated, you can use them to make egg salad.
This recipe from Eggland’s Best, which serves 20 to 25 people, includes colorful bits of bell pepper, carrot, scallion and olives. If you aren’t hosting a March Madness party and need a slightly smaller yield, try one of my variations.
Egg salad can be served on bread or buns, or as a salad on leaf lettuce. To tempt kids, serve egg salad as a dip accompanied by crisp tortilla chips.
Leftovers make a fast, delicious breakfast.
EGG SALAD FOR A CROWD
3 dozen eggs, hard-cooked, then chopped
6 celery ribs, chopped
3 large carrots, chopped
3 red and/or green bell peppers, chopped
1 bunch scallions, finely chopped
3 two-ounce cans ripe olives, drained and sliced
2 cups mayonnaise
1 cup plain low-fat yogurt
3/4 cup low-fat milk
1 tablespoon Dijon style mustard
1 teaspoon salt
1 teaspoon pepper
In large bowl, combine eggs, vegetables and olives. In small bowl, whisk mayonnaise, yogurt, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least one hour.
EGG SALAD VARIATIONS
6 hard cooked eggs, chopped or mashed
1 celery rib, chopped fine
1 small carrot, shredded or chopped fine
1/2 cup red bell pepper, chopped fine
1 scallion, chopped fine
3 tablespoons mayonnaise, or more or less to taste
2 teaspoons mustard (Dijon, honey or other)
1 teaspoon vinegar (cider, red wine, or other)
Salt and pepper to taste
Mix everything in a bowl. Refrigerate until used. Serves 4-6.
Variation: Omit mustard and add 1/4 to 1/2 cup finely shredded and chopped cooked chicken and 1 tablespoon chopped fresh parsley.
Variation: Omit carrot and vinegar and add 1/4 cup chopped cooked shrimp and 1/2 teaspoon dried dill.
Variation: Omit vinegar and add 1/4 teaspoon celery seed and a tablespoon of sweet pickle or pickle relish.
Variation: Omit milk, increase mustard to 1 tablespoon and add 1/4 cup finely chopped cooked ham.
Variation: Omit carrot and celery and add 1/4 cup shredded cheese and 2 tablespoons cooked, crumbled bacon.
The Repository
author: Saimi Rote Bergmann