Egg salad three ways

Apr 10, 2012 at 12:15 p.m. ET

There is no need to eat plain egg salad after Easter. It's time to jazz up this old favorite! These three recipes will have you craving egg salad long after all your hard-boiled eggs are used up!

Egg salad sandwich

Easter is synonymous with dyeing eggs. However, after the holiday is over, you are stuck with dozens and dozens of hard-boiled eggs.

No longer will you fret about how you will use up all of these eggs. These three egg salad recipes will make your taste buds dance and have a little something for everyone -- tasty bacon, creamy avocado and spicy Sriracha.

Egg salad BLT recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:

  • 6 hard-boiled eggs (shelled)
  • 1/3 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Italian seasoning
  • 8 slices tomato
  • 1 cup baby arugula
  • 8 slices thick sliced bacon (fried or baked)
  • 8 slices bread

Directions:

  1. Add hard-boiled eggs, mayonnaise, salt, pepper and Italian seasoning into large bowl and combine, breaking up large pieces of egg with a fork. Cover bowl and refrigerate until cold.
  2. To assemble the sandwich, add 1/4 of egg salad on one slice of bread. Top with two slices of tomato, 1/4 cup arugula, two slices of bacon and top with the other slice of plain bread.
  3. Repeat with remaining sandwiches.

Creamy avocado egg salad recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:

  • 6 hard-boiled eggs (shelled)
  • 1 whole avocado (pitted)
  • 3-4 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Add ingredients into a bowl and stir and mash together until combined. Chill until ready to use.
  2. Make into a sandwich and top with baby arugula or eat plain.

Spicy Sriracha egg salad recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:

  • 6 hard-boiled eggs (shelled)
  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

Directions:

  1. Add ingredients into a bowl and stir and mash together until combined. Chill until ready to use.
  2. Make into a sandwich or eat plain.

More ideas for leftover Easter eggs

Deviled crab-filled eggs recipe
Easter egg salad recipes
Deviled egg and herb bruschetta recipe

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