Easter, Earth. and Eggs!
Every year, the day before Easter, my mom hard-boils 3 dozen eggs. Then we as a family sit down and dye them. All different colors, using mostly the dye my mom gets from Amish country in the middle of Pennsylvania. Then we all look at them, take pictures and marvel at how pretty they are. Next , we need to find a way to use them while they are still edible. Considering the number, its a good thing my mother has never tried to hide them around the yard!
This recipe for Egg Salad is really simple! You can use the recipe and then add almost anything extra that you might want.
Egg Salad:
6 Hard-boiled eggs
¼ cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley
½ medium celery stalk, chopped fine
2 teaspoons Dijon mustard
2 teaspoons lemon juice
¼ teaspoon salt
Ground black pepper
Mix all ingredients together in a medium bowl. Serve.
Makes enough for 4 sandwiches,
Michele Tracey, Food Editor