Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
This weekend, there will be a lot of Easter egg hunts and quite a few colorfully dyed Easter eggs in baskets. Eggs are a traditional symbol of rebirth and springtime. Easter is celebrated at the end of the Lenten fast. Historically, eggs were prohibited during Lenten fast, so many folks hard boiled their eggs during Lent to keep them from spoiling. When Easter arrived, everyone enjoyed hard boiled eggs again creating many delicious dishes and the tradition of eggs on Easter.
Eggs are an inexpensive staple. In many grocery stores, you can get a dozen for less than $2. Fresh eggs usually sell for between $2 and $3 per dozen depending on the size and breed of the laying hen. If you are lucky enough to know a farmer with chickens, you can enjoy flavorful and healthy eggs gathered at the peak of freshness. These farm fresh eggs are usually light to medium brown in color and have larger egg whites and yolks than white, grocery store eggs. Farm eggs are richer and tastier because they are fresh, and the chickens’ diet is more natural. If you can get your hands on farm fresh eggs, give them a try and you’ll discover a delicious, all-natural “brain food” that is a healthy source of protein.
Egg salad and deviled eggs are popular Easter fare, both using hard boiled eggs. Egg salad is quite easy to make and there are many variations you could try to make it uniquely your recipe. There is a basic formula, but every cook will add his or her special touch. Here’s my recipe for egg salad. If you like it creamier, add more mayonnaise. If you don’t prefer mustard, leave it out. Some folks like to add crispy bacon for a smoky, salty flavor. Tailor this recipe to satisfy the tastes of your family. I often serve egg salad with wheat crackers or on whole grain toast with lettuce and tomato. Egg salad is also tasty atop a green salad with a drizzle of oil & vinegar. Give my egg salad a try and put your own stamp on it making it an economical family favorite.
12 hard-cooked eggs, chopped
½ c. chopped celery
2 green onions, chopped
2 T. chopped sweet pickles, or relish
½ t. dried dill weed
½ c. low-fat mayonnaise
2-3 t. yellow mustard (or Dijon)
1/8 t. salt
¼ t. fresh ground black pepper
1 T. chopped fresh parsley
Combine first five ingredients in a large bowl and set aside. Combine mayonnaise and next 3 ingredients; fold into egg mixture. Sprinkle with parsley. Salad can be chilled up to 24 hours, if desired. Serve as a salad or sandwich filling.