I usually make this every Easter when I end up with an abundance of colorful hard-boiled eggs in my house. I don’t know why I only do it then though, because we love it so much we eat it all within a day. I like to eat my egg salad over a bed of romaine, but by all means, spread it in between slices of your favorite toast. If you’re feeling fancy, you can add 1/4 tsp dried dill, 1 Tbsp capers, or a diced avocado into the mix.
-6 large eggs
-1/4 c mayo or yogurt
-1 tsp mustard
-1/2 tsp salt
-1/4 tsp black pepper
-1 stalk celery, finely chopped
-1/4 red onion, finely chopped
-1/4 c sweet pickles, finely chopped
In a small saucepan, cover eggs with water and bring to a soft boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water and cool completely. Then peel, and chop.
Once eggs are cooled, mix together the mayo/yogurt, mustard, salt and pepper. Stir in celery, onion, pickles and chopped eggs. Serve immediately, or refrigerate until serving.
