Egg Salad for the Epicure Recipe

by Mindy Merrell

Wondering what to do with the dozens of pink, blue-green, and orange hard-cooked eggs sitting in your refrigerator? Think of them not as a leftover dilemma, but as an opportunity to make a time-honored favorite—egg salad. In fact, this opportunity has proven so great that the U.S. egg industry declared Egg Salad Week starting the Monday after Easter.
A bowlful of chopped, hard-cooked eggs moistened with mayo is a purist’s dream come true, but egg salad is more than a handy sandwich spread—it’s a remarkably adaptable mixture that embraces a whole range of easy additions beyond the usual chopped celery.

Imagine egg salad made with roasted red peppers, black olives, and chopped fresh parsley or basil served open-face on crusty bread. Stir in a spoonful of salsa, scallions, and avocado chunks and serve with tortilla chips or crackers. And chunks of your leftover Easter ham, chopped asparagus, and a spoonful of dijon mustard bring egg salad to yet another level.

You don’t really need a recipe—just start with basic egg salad and use your imagination, with a little help from our list of easy additions. Keep in mind that The American Egg Board, in its (ahem) Eggcyclopedia, recommends you use all those eggs within the week.


Ingredients Instructions

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