Are you wondering what to do with those dozens of colored Easter eggs in your fridge like we are? Make egg salad! Of all my egg salad versions, I think this “regular” one is the best! This is one of those recipes I have tweaked over the years until it has reached egg salad perfection. Throw some together for lunch and enjoy! (I won’t tell your kids where all the eggs went, I promise!)
And, keep reading to find out my fool-proof way to hard boil eggs!
Julia’s Egg Salad Recipe
8 eggs, hard boiled (see below)
1/2 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon prepared yellow mustard
1/4 cup red onion, finely diced
Salt and black pepper, to taste
1 teaspoon paprika
Peel eggs and chop into pieces. In a bowl, mix all ingredients and stir until creamy. Place in refrigerator for 1-2 hours (or overnight) before serving.
Serves 4
Calories: 238 | Fat: 17.8 | Carbs: 5
Fiber: .6 | Protein 13 | Cholesterol: 381
Hard-Boiling Eggs Perfectly
- Place eggs in a saucepan and cover with 1 inch of cold water.
- Cook over high heat until just boiling.
- Remove from burner and cover.
- Let eggs sit in saucepan for 12 minutes (large eggs) – 15 for extra large, 7 for medium.
- Drain eggs and run cold water over them (while still in the pan) to cool them down.
- Refrigerate them (or make egg salad!)
Julia wants to live in a world where Hogwarts is real, dark chocolate is packaged with good books, and houses clean themselves. Until then, she is the divorced mom of twins, blogger, sometimes crafter, traveler, napper, cooker, snail mailer, geocacher, and corporate bean counter.