What to do with Your Dyed Eggs

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Tablecloth is Julia Amory’s Big Sky (it’s sold out, but you can get the same look here and here); Charger is from Target and is old (similar here, here, and here); Salad plate is from our everyday whites set, which mixes several of Williams Sonoma’s dinnerware

The weather turns and my southern just comes right out. I’ve been on a salad making kick these last few days, and today’s is one of my favorites. I call it Easter Egg Salad because it’s usually colorful from all of those dyed eggs and it comes out right after Easter. Don’t let those precious dyed eggs go to waste. You wrangled kids together to decorate them, after all. And, I hear that peeling eggs is a good for those fine motor skills anyway.

Here’s how this easy Easter Egg Salad is made:

Ingredients:

6 hard-boiled Easter eggs (the more colorful the better)

4-5 sprigs of fresh dill, chopped

1/4 cup of mayo (we always prefer Duke’s)

1/2 tsp Paprika (plus a little to sprinkle over top)

2 slices of red onion, finely diced

1 tbsp dijon mustard

2 celery stalks, finely diced

white pepper and salt to taste

How to pull it all together:

First, you’ll chop up the eggs in a bowl (use these daily). Then, add in your mustard and mayo. Next, goes in your veggies, then the seasonings.

Salt and pepper at the end to taste. You may want more or less mayo, depending on how creamy you like your egg salad. I’m definitely more on the conservative of my mayo usage.

This is best served over mesclun greens on toasted bread. For an extra oomph, add your favorite stone ground mustard and pickles. Serve with slightly sweetened tea and a slice of lemon on the back patio with birds chirping. Cheers!