Classic Egg Salad

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! My kids eat some of the eggs, usually their favorite ones, but I need to find a way to use the rest. Without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It really is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack or appetizer!

How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan.

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!

• Chop the eggs, don’t dice them; you want some texture to egg salad.
• Measure out the 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. Don’t worry; you will still get the tangy punch of flavor from the relish.
• Add all the ingredients; Miracle Whip, mustard, relish, salt and pepper, (mince the parsley if using), and gently fold everything together.

That’s it! I told you it was easy.

• This works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
• This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread, (either French bread or baguette, sliced thin), then adding a piece of lettuce, top with the egg salad. Garnish with minced parsley and paprika.
• Serve with your favorite crackers for a delicious side dish or snack.

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