Egg Salad
Any Which Way You Like It

So you’ve colored two dozen eggs for Easter. Now what to do with them all?
Egg salad is super easy, and invites experimentation.

Core Ingredients
Hard-boiled eggs
Mayonnaise (regular, low-fat, soy, or home-made. Some yogurt can be used as a substitute)

Seasonings
Mustard (dry, or artisanal – Dijon, honey-mustard, or maple-mustard)
Lemon pepper
Garlic
Curry powder
Cumin
Salt
Black pepper
Pesto
Fresh herbs (sage, thyme, oregano, dill)

Mix-ins
Diced celery
Pickle relish
Green olives
Kalamata olives
Sweet red pepper – raw or roasted
Hot peppers (jalapeno, habanero, chipotle, pepperocini, etc)
Marinated artichoke hearts
Smoked salmon

Serving Suggestions
On crackers, as a simple spread
On bread (pumpernickel, sourdough, olive or rosemary, cheddar, whole grain, etc)
On a bed of greens (lettuce or spinach)
As a stuffing for a fresh tomato or bell pepper
As a tea sandwich – on thin bread with its crust cut off, in triangles

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