Egg Salad

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..


Egg Salad

  • 8 hard boiled eggs
  • 3-4 tablespoons grapeseed vegenaise
  • 2 medium carrots, grated
  • 1/4 cup unsalted sunflower seeds
  • 1 tablespoon dill weed
  • s&p
  1. Peel and roughly chop hard boiled eggs.
  2. Mix all ingredients in a bowl to combine.  

Leave a Reply

Your email address will not be published. Required fields are marked *