Easter Egg Salad
What are you going to do with all those dyed eggs from Easter? After snacking on some hard-boiled eggs for a few days, I decided to turn some into egg salad–one of my favorites! I used what I had on hand, and I’d encourage you to do the same. Egg salad is one of those quick, easy meals that is ideal for customizing for your taste. I’m sharing mine, but make yours for you!
Of course, I made enough for leftovers. I rarely cook if it’s not going to get me at least two meals. I eat at home 95% of the time, so I cook a lot and I’m typically rushed. All of that means, I rarely follow a recipe. Don’t get me wrong, I enjoy trying to new recipes when I have the time to enjoy the process of cooking and selecting my ingredients. When eating is functional and not an event, like sitting and conversing with family or friends at even a somewhat leisurely pace, then I have to skip following a recipe.
Just because I’m short on time, though, does not mean I skimp on flavor or quality. For this Easter Egg Salad, I chose celery, green onions, red bell pepper, and cucumber as my ingredients. I also had an avocado, but opted to just put some chopped in top instead of mixed in–just my preference on this particular day!
While you can put in any ingredients you’d like, I’d suggest you remember to add a little acid to brighten things up. I used fresh lemon juice for this version. Since I am conscientious of my diet and making sure I eat clean and healthy, I use an avocado oil mayonnaise. I use one by Chosen Foods that I find in my local grocery store.
What are your favorite ingredients for egg salad?