Last week, my girls sat down to dye a dozen hard-boiled eggs. Then on Easter, we had family over and another dozen or so eggs were dyed. You know how kids are, they love dying and decorating the eggs but never want to eat them.
So now, my fridge is stocked with over two dozen blue, purple, green and orange eggs, some covered with stickers others with glitter, and no way to use them all up.
Luckily, the week after Easter is National Egg Salad Week. When I think of egg salad, I think back to what my grandma always made – hard-boiled eggs, lots of mayo, some chopped celery and a hefty spoonful of relish – but there are so many different (and healthy!) ways to enjoy egg salad.
Did you know that one hard-boiled egg offers 6g of protein and 23% of your daily intake of Vitamin B12, which helps keep the body’s nerve and blood cells healthy?
Time to grab those leftover Easter eggs and whip up a batch of one of these tasty egg salad recipes!
Greek Yogurt Egg Salad with Smoked Paprika from Aggie’s Kitchen
Lightened Up Southern Egg Salad from Holley Grainger
BLT Egg Salad Sandwich from Meal Planning Magic
Curried Egg Salad from Family Food on the Table
Bacon and Egg Salad Sandwich from Cook the Story
Creamy Dijon Egg Salad from Running to the Kitchen
Mediterranean Egg Salad from 5 Minutes for Mom
Deviled Egg Salad from Simply Recipes
Sweet Southern Style Egg Salad from A Cedar Spoon