Use Those Easter Eggs for a No-Mayo Egg Salad
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We love Easter brunch! In our family, it has always meant a trip to Grandma's house for sticky orange rolls, an Easter egg hunt, and some highly competitive games of gin rummy. It's a chance to eat too many jellybeans, maybe sip a mimosa, and spend a treasured spring day with family. The brightly decorated eggs are a crucial part of the feast and we couldn't do without them — and we need plenty of eggs for egg seekers to find. We stay for dinner, and that evening we always end up bringing home a few baskets of colorful eggs from Grandma's.
The one catch? Long after the gin rummy, mimosas, and orange rolls are just a memory, we still have a bounty of hard-boiled eggs. We all love them, but you can only eat so many before they start seeming a little tired. Eggs for breakfast, eggs for lunch — egg-nough already! And although cooked eggs still in their uncracked shells keep very well, after a little while we start eyeing them with suspicion … after all, “very well” doesn't mean “forever.”
Fortunately, hard-boiled eggs are a great jumping-off point for easy, elegant variations. They can be sliced and added to salads like the traditional Salad Nicoise or a Cobb salad. Push them through a sieve to top a dish of steamed asparagus — which is conveniently coming into season at Easter time. And whether you celebrate Easter or just enjoy a good egg, hard-boiled eggs make a wonderful base for a number of easy recipes — many with no cooking required!
Although I'm very fond of traditional mayonnaise-rich egg salad, I can't fool myself that it's good for me — which is a shame, because the eggs themselves are rich in protein and nutrients, and contain a modest amount of fat. It's the mayo that makes the difference! If you feel the same, try a healthier version of a lunchtime classic, our No-Mayo Egg Salad recipe, which substitutes Greek yogurt for mayonnaise. Use as a sandwich spread or put a dollop on top of an iceberg wedge. Add a dish or strawberries on the side and you have the perfect springtime lunch treat.
Ingredients (Makes 4 Servings)
8 hard-boiled eggs
1/2 cup Greek yogurt
1 tbsp. yellow mustard
Salt and pepper
Chives, finely chopped
Finely chop the boiled eggs and place in a large bowl. Add Greek yogurt and mustard and mix well.
Season with salt and pepper to taste.
Serve on sandwich bread or lettuce leaves, garnished with finely chopped chives.