One of my favorite holiday activities growing up was dyeing easter eggs. My mom would set up the dye in small clear pyrex bowls and I loved watching a white egg change color in the dye. There was something magical that delighted me every year. We normally did this outside, I grew up in the Virgin Islands, and it was a fun afternoon activity in the sun. It’s been years since I’ve partaken in any egg dyeing fun and I was looking forward to starting back up with Cia. I decided to dye eggs earlier this week and it was the day Josh was working from home. We made it a family affair and Cia was very curious about the fun. She was more than ready to get her hands full of dye so the high chair was a perfect way to keep a little distance.
Our colorful bunch of eggs..
Since I’m not going to be doing an easter egg hunt at home with Cia this year I went ahead and used most of the eggs in making a batch of egg salad. I love egg salad but have had a couple experiences where it’s been way to heavy on the mayonnaise which has turned me off from enjoying it for quite some time. So I figured it was time to make my own and I chose to serve it in lettuce ‘cups’ for dinner. I added in grated carrot and unsalted sunflower seeds, which is why the color is not as white as most egg salads. For seasoning I used dill, salt, and fresh cracked pepper. Yum!
Egg salad, tomato, and avocado lettuce wraps..
- 8 hard boiled eggs
- 3-4 tablespoons grapeseed vegenaise
- 2 medium carrots, grated
- 1/4 cup unsalted sunflower seeds
- 1 tablespoon dill weed
- Peel and roughly chop hard boiled eggs.
- Mix all ingredients in a bowl to combine.