Eggstra Eggs
I know a lot of people eat their leftover Easter eggs with just a little salt and pepper, or turn them into deviled eggs.
But I really like a good egg salad, which is a lot like chopped-up deviled eggs between two pieces of bread—or in a bowl.
Old-Fashioned Egg Salad
Recipe courtesy of Taste of Home magazine. I’d sub a little fresh onion for the dried. You might need a little extra lemon juice and a dash of hot sauce to liven it up.
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and
pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3
servings.
(Photo courtesy of Taste of Home)
