eggs/ Meatless/ Recipe/ Salad

Egg Salad

Egg Salad is a great way to use up leftover Easter eggs!

Egg salad is a great way to use up hard boiled eggs. Plus egg salad makes a great sandwich!

Egg salad sandwiches are perfect for lunch!Easter is still a few weeks away and I am already planning for leftovers! We tend to dye a lot of Easter eggs and you can only eat so many hard boiled eggs and I just can’t let them go to waste. Egg Salad makes a delicious lunch and uses up some of those hard boiled eggs. 

Egg Salad Sandwiches

I have three teenagers and they still love to dye eggs. Heck, I still love to dye eggs! It’s so fun watching the eggs transform into a different color. However, they don’t really want to hunt for eggs anymore. Instead they want to hide the eggs for all their younger cousins. No matter hiding or hunting the eggs, everyone seems to have fun.

Egg salad sandwiches make a great lunch!

5 from 2 votes
Egg Salad Sandwiches
Egg Salad
Prep Time
20 mins
Total Time
20 mins
 

Hard boiled eggs transformed into a delicious sandwich filling. 

Course: Lunch
Cuisine: American
Servings: 6 People
Calories: 207 kcal
Author: Kathy
Ingredients
  • 6 hard boiled eggs peeled
  • 2 Tablespoons pickle relish
  • 1 stalk celery chopped fine
  • 1/4 cup red bell pepper chopped
Dressing
  • 1/2 cup mayonnaise
  • 1 Tablespoon milk
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon creamy horseradish sauce
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
Instructions
  1. Mash eggs in a bowl.  Add celery and bell peppers.

  2. Mix all dressing ingredients in a bowl. Stir until well combined.

  3. Combine dressing with egg mixture.

  4. Cover and refrigerate for at least 30 minutes. 

  5. Serve on toasted bread with lettuce. 

Nutrition Facts
Egg Salad
Amount Per Serving
Calories 207
* Percent Daily Values are based on a 2000 calorie diet.

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32 Comments

  • Reply
    Mary Ann | The Beach House Kitchen
    April 2, 2017 at 6:15 am

    Perfect timing for this recipe Kathy because we dye lots of eggs too. I always add horseradish to me deviled eggs, so I love it in this egg salad!

    • Reply
      Kathy
      April 5, 2017 at 6:27 am

      Thanks, Mary Ann! The horseradish adds just the right touch!

  • Reply
    Laura ~ Raise Your Garden
    April 2, 2017 at 8:21 am

    My husband loves recipe like this, not only because it uses up our hard boiled eggs (and like you alluded too, we’ll have a ton from Easter!) but because it’s super tasty and quick! Being 8 months prego, he’s helping with lots of the the chores these days. Thanks for the inspiration!!

    • Reply
      Kathy
      April 5, 2017 at 6:27 am

      You are on the final stretch, Laura! If you are craving egg salad, have your hubby make a double batch!

  • Reply
    Kate @ Framed Cooks
    April 2, 2017 at 9:49 am

    Leftover eggs are one of my favorite parts of Easter! And this salad looks like just the place to use them!

    • Reply
      Kathy
      April 5, 2017 at 6:28 am

      Lots of leftover eggs! So many great uses!!!

  • Reply
    Dawn - Girl Heart Food
    April 3, 2017 at 4:40 am

    Such a classic!! I have never had horseradish in my egg salad, usually cayenne, but will try next time! Love that kick 🙂 P.S. I love potato chips with my egg salad sandwich. So good!

    • Reply
      Kathy
      April 5, 2017 at 6:28 am

      I’ll have to give that a try! I always love a little salty crunch!

  • Reply
    David @ Spiced
    April 3, 2017 at 5:00 am

    A good Easter egg hunt never gets old…that’s part of the fun of it! I love that your kids are the ones doing the hiding now. 🙂 I also happen to really, really like a good egg salad…and this one looks awesome. Perfect timing! I need to make this one happen soon. Yum!!

    • Reply
      Kathy
      April 5, 2017 at 6:29 am

      Thanks, David!

  • Reply
    Cheyanne @ No Spoon Necessary
    April 3, 2017 at 7:36 am

    Egg salad is definitely the best way to use up all those Easter eggs if you ask me! Yours looks so creamy and delicious, Kathy! Love the touch of horseradish sauce! I could sit down and eat a vat of this with a serving size spoon! SO GOOD! Cheers!

    • Reply
      Kathy
      April 5, 2017 at 6:30 am

      This recipe makes a good amount…just might be enough to satisfy your craving!

  • Reply
    allie
    April 3, 2017 at 10:10 am

    What a beautiful salad Kathy, I haven’t made egg salad in some time. Your naturally dyed Easter eggs are so pretty. Going to check that post out too. I love the red bell pepper in this salad! Have a great week and a wonderful Easter if I don’t talk to you before.

    • Reply
      Kathy
      April 5, 2017 at 6:31 am

      I love adding red bell peppers to just about everything! I love ’em!

  • Reply
    [email protected]
    April 4, 2017 at 11:28 am

    I have never tried egg salad but it sounds like a great way to use eggs!

    • Reply
      Kathy
      April 5, 2017 at 6:32 am

      You’ll have to give it a try.

  • Reply
    Anu - My Ginger Garlic Kitchen
    April 4, 2017 at 12:23 pm

    I like egg salad and your version sounds fantastic. Love how creamy and delicious, it has turned out, Kathy! And absolutely adoring the idea of adding horseradish sauce to the dressing!

    • Reply
      Kathy
      April 5, 2017 at 6:32 am

      Just a touch of horseradish to give a bit of extra flavor. It makes it so delicious.

  • Reply
    [email protected]
    April 5, 2017 at 12:06 pm

    It has been just so long since I’ve had egg salad! And a perfect way to put those leftovers to fantastic use!

    • Reply
      Kathy
      April 7, 2017 at 5:23 am

      We tend to have a ton of leftover Easter eggs in our house!

  • Reply
    Michelle | The Last Food Blog
    April 7, 2017 at 5:11 am

    Egg salad is one of most favourite things. I’ve never tried it with red pepper though, will have to try that 🙂

    • Reply
      Kathy
      April 7, 2017 at 5:22 am

      It’s one of our favorites too!

  • Reply
    Pamela @BrooklynFarmGirl
    April 7, 2017 at 7:04 am

    It looks so creamy and delicious!

    • Reply
      Kathy
      April 7, 2017 at 4:07 pm

      Yep! Super creamy and delicious!

  • Reply
    Kristen R.
    April 8, 2017 at 6:04 am

    I love the addition of horseradish to this recipe! I never thought of that and it sounds fantastic. I’m definitely trying this recipe next time I make egg salad.

    • Reply
      Kathy
      April 8, 2017 at 6:37 am

      The horseradish adds just a touch of flavor. I hope you give this a try!

  • Reply
    Alyssa @ A Bite of Inspiration
    April 8, 2017 at 1:35 pm

    Your version of egg salad looks delicious! I love the little twists you added. The two kinds of mustard add great flavor and the horeradish gives a nice kick. Plus the crunch from the red bell peppers– yum! Can’t wait to make this!

    • Reply
      Kathy
      April 9, 2017 at 5:44 am

      Thanks, Alyssa!

  • Reply
    Patti
    April 8, 2017 at 7:29 pm

    I love egg salad. There are so many different ways that it can be prepared. I love this simple, and straightforward, presentation. Yummy!

    • Reply
      Kathy
      April 9, 2017 at 5:47 am

      You are so right! I often vary my version depending on what we have in the fridge.

  • Reply
    Adina
    April 10, 2017 at 7:17 am

    I love coloring eggs with my kids every Easter as well, and of course, we always make way too many because it is such fun. So such a salad is always a great idea for using up some of them, we eat lots and lots of dishes containing hard boiled eggs the week after Easter.

    • Reply
      Kathy
      April 11, 2017 at 5:11 pm

      Our fridge will be full of hard boiled eggs.

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