This recipe is perfect for leftover Easter Eggs.
I like to use a pastry blender to chop up my eggs, it is fast and gets them inot the perfect little pieces with very little effort. If you don’t have one you can use a fork or a potato masher.
Simple ingredients are what make this recipe so classic. A little very finely chopped onion, some small diced celery, dried parsley some mayonnaise, a squirt of mustard and a little salt and pepper. It’s perfect.
If you prefer you can use onion powder instead of fresh onion for a more subtle onion flavor. Celery is also optional but I love the texture the small bites of crisp celery give the sandwich.
So hopefully eggs are on sale in your neck of the the woods so you can enjoy some of this delicious and classic egg salad. OR, maybe you’re lucky enough to have some chickens in your back yard, if so I’m super jealous!
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- 12 hard boiled eggs, completely cooled (you can cool them faster by putting them in ice water)
- ¼ cup finely diced onion
- ½ cup chopped celery
- ½ cup mayonnaise
- 2 tsp mustard
- 1 tbsp dried parsley
- ¼-1/2 tsp salt, depending on personal taste
- ⅛-1/4 tsp ground black pepper, depending on personal taste
- Place hard boiled eggs in a medium sized mixing bowl. Using a pastry blender, fork or potato smasher, break up eggs into small pieces.
- Add all ingredients and mix until everything is completely incorporated.
- Serve as a filling for sandwiches.
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