It’s that time of the year when your fridge contains more hard boiled eggs than you want to consume! Seriously how many hard boiled eggs can one eat? For me, very few. This year Cia was overjoyed with excitement at the thought of dyeing eggs. She is so much like me! In sharing her joy, I let her dye lots of eggs, turning her fingers all shades of colors. Nothing like keeping the magic alive. I can only imagine what next year will be like when I have two kids actively involved :). As we are starting the process of trying to eat our Easter eggs, egg salad is always a must.
But in all honestly I’m not a huge lover of egg salad. I make it maybe two or three times a year. I guess it’s something about the texture and creaminess of it. I’m weird like this. But the taste I do like, so don’t let me get in the way of your egg salad enjoyment. Here I use fresh herbs and lemon juice for bright flavors with some diced celery for crunch. The crunch is a must for me! I also use homemade mayo, which is so much tastier than any store bought mayo. And it’s firmer. Nothing like a runny egg salad to have me running away. Did you like that there? I thought it was pretty clever.
I enjoyed this egg salad on a pile of greens. But it would make great sandwich on rye bread with tomato, avocado, and lettuce. Or go crazy and add some bacon into the mix.
Happy Easter and Good Passover!
- 8 eggs, chopped
- 2-3 stalks celery, finely diced
- 1/2 cup homemade mayo
- 2 tablespoons stoneground mustard
- 1 lemon, juiced
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- 1 tablespoon dried dill, use fresh if you have it
- In a bowl place the chopped eggs, celery, mayonnaise, and mustard. Add the lemon juice, starting with half the lemon. Toss in the rest of the ingredients – chives, parsley, and dill. Season generously with s&p. Combine everything and taste. Add more lemon juice until satisfied. Chill until serving.