Don’t toss out those uneaten hard-boiled Easter eggs! This recipe for egg salad is so delicious, you might just want to eat it for every meal, regardless the season!
Egg salad is one of those simple pleasures in life. In fact, egg salad sandwiches are one of my favorite simple meals. Hard-boiled eggs are mixed with a touch of light mayonnaise until creamy, and then slathered in a heap on soft bread. The flavor is rich and comforting. Every time I make an egg salad sandwich, I declare, “This is so much better than I remember. I should make it more often!”
With the Easter season in full bloom, having a boatload of boiled eggs in the fridge makes pulling together egg salad sandwiches easier than ever. While a classic egg salad sandwich is nice in and of itself, there’s no reason you have to settle for the same old same old.
Once you mix up a batch of this incredible egg salad, I guarantee you won’t want to go back to the plain version. But even though it’s a little vamped up over a basic recipe, it’s still super simple to pull together. In fact, you can make it in three quick steps.
Peel 3 hard-cooked eggs and place them in a medium bowl. (Quick Tip: for perfect hard-cooked eggs, place eggs in single layer in saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling. Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large). Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
Coarsely chop eggs or use a fork to mash.
Add 2 tablespoons reduced-fat mayonnaise and salt and pepper to taste. Stir in 3 tablespoons diced ham and 2 tablespoons chopped green onion.
Spoon a heaping bunch of egg salad between two slices of rye bread. Eat & enjoy!