Prep 10 mins
Cook 25 mins
My left over Easter eggs found their way into a easy to make egg salad. Hope you like it!
- 1⁄2 medium red onion, chopped
- 12 large eggs, hard boiled,peeled and cut into sixths
- 1 stalk celery & leaves, chopped
- 1⁄2 cup plain yogurt or 1⁄2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grained mustard
- 4 teaspoons freshly squeezed lemon juice
- 2 teaspoons kosher salt
- In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mixture and gently mix them together.
- Season with pepper to taste.
- Use in sandwiches, with lettuce and tomatoes, or in a salad.
I will put this recipe in my cookbook for the moment, but after reading Jan S.'s review and comment on peeling all the eggs i wanted to let you all know of a little trick i found for peeling. Unfortunately, it only works when the eggs are still hot, but put up to a dozen in a PLASTIC pasta strainer and (holding them above the kitchen sink) bounce them gently in the strainer. The eggs will bounce up and down and bump into each other, cracking the shells. Within just a couple minutes the shells will be falling off the eggs in very large, almost whole pieces. The best part is, if they're for deviled eggs there is very little chance of having broken or gouged whites.
This was a nice recipe. I made it with 5 dozen eggs, but only used 3 sticks of celery, as I thought it might over power the dish and I used sour cream instead of yoghurt (that's all I had). A good easy recipe, altough peeling all those eggs made me wish for an "egg peeler".
Easy, quick and delicious!! ( I skipped the dill at my wife's suggestion however.) Thanks Tish.