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
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
Salt and black pepper; to taste
Instructions
Combine all ingredients in a medium bowl until well blended. Cover and refrigerate. Makes 4 to 6 servings.

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