Hi friends! With Easter coming up, we have a lot of eggs in our house right now. And after the holiday is over, we’ll have a lot of leftover eggs to deal with. Sound familiar? As much as I love munching on plain hard boiled eggs, I can only eat so many before I need to find other ways to enjoy them, and one classic left-over egg dish I make every year is Egg Salad.
I don’t know why, but even though my kids really don’t like eggs for breakfast, they have no problem eating eggs in salads or sandwiches for lunch and dinner. I thought for sure they wouldn’t like egg salad when I first made it, but that wasn’t the case at all. Since eggs are a good and relatively cheap source of protein, I was thrilled to know that the kiddos actually liked them in salad form!
I was also curious to know how long hard-boiled eggs last, so I did some quick research, and it looks they’re good for up to a week after they’re cooked — provided they’re put into the refrigerator within two hours of boiling. I’m kind of a food-safety freak, as Hubby will tell you, so this was good to know.
- 6 hard-boiled eggs, peeled and roughly chopped
- 2 stalks celery, diced
- 1 teaspoon Dijon mustard
- 1/2 cup mayonnaise
- 1/2 teaspoon Penzey’s Sandwich Sprinkle
We prefer to make egg salad sandwiches, but you can also enjoy the salad straight from the bowl. When I make sandwiches, I toast some whole wheat bread and add fresh greens, like spinach or arugula. The kids prefer regular lettuce, so I’ll add that to theirs. Either way, it’s a quick, easy, healthy and inexpensive meal — can’t beat that!