Egg salad is a great way to use up hard boiled eggs. Plus egg salad makes a great sandwich!
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.
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.
Hard boiled eggs transformed into a delicious sandwich filling.
- 6 hard boiled eggs peeled
- 2 Tablespoons pickle relish
- 1 stalk celery chopped fine
- 1/4 cup red bell pepper chopped
- 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
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Mash eggs in a bowl. Add celery and bell peppers.
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Mix all dressing ingredients in a bowl. Stir until well combined.
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Combine dressing with egg mixture.
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Cover and refrigerate for at least 30 minutes.
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Serve on toasted bread with lettuce.
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32 Comments
Mary Ann | The Beach House Kitchen
April 2, 2017 at 6:15 amPerfect 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!
Kathy
April 5, 2017 at 6:27 amThanks, Mary Ann! The horseradish adds just the right touch!
Laura ~ Raise Your Garden
April 2, 2017 at 8:21 amMy 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!!
Kathy
April 5, 2017 at 6:27 amYou are on the final stretch, Laura! If you are craving egg salad, have your hubby make a double batch!
Kate @ Framed Cooks
April 2, 2017 at 9:49 amLeftover eggs are one of my favorite parts of Easter! And this salad looks like just the place to use them!
Kathy
April 5, 2017 at 6:28 amLots of leftover eggs! So many great uses!!!
Dawn - Girl Heart Food
April 3, 2017 at 4:40 amSuch 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!
Kathy
April 5, 2017 at 6:28 amI’ll have to give that a try! I always love a little salty crunch!
David @ Spiced
April 3, 2017 at 5:00 amA 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!!
Kathy
April 5, 2017 at 6:29 amThanks, David!
Cheyanne @ No Spoon Necessary
April 3, 2017 at 7:36 amEgg 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!
Kathy
April 5, 2017 at 6:30 amThis recipe makes a good amount…just might be enough to satisfy your craving!
allie
April 3, 2017 at 10:10 amWhat 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.
Kathy
April 5, 2017 at 6:31 amI love adding red bell peppers to just about everything! I love ’em!
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April 4, 2017 at 11:28 amI have never tried egg salad but it sounds like a great way to use eggs!
Kathy
April 5, 2017 at 6:32 amYou’ll have to give it a try.
Anu - My Ginger Garlic Kitchen
April 4, 2017 at 12:23 pmI 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!
Kathy
April 5, 2017 at 6:32 amJust a touch of horseradish to give a bit of extra flavor. It makes it so delicious.
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April 5, 2017 at 12:06 pmIt has been just so long since I’ve had egg salad! And a perfect way to put those leftovers to fantastic use!
Kathy
April 7, 2017 at 5:23 amWe tend to have a ton of leftover Easter eggs in our house!
Michelle | The Last Food Blog
April 7, 2017 at 5:11 amEgg salad is one of most favourite things. I’ve never tried it with red pepper though, will have to try that 🙂
Kathy
April 7, 2017 at 5:22 amIt’s one of our favorites too!
Pamela @BrooklynFarmGirl
April 7, 2017 at 7:04 amIt looks so creamy and delicious!
Kathy
April 7, 2017 at 4:07 pmYep! Super creamy and delicious!
Kristen R.
April 8, 2017 at 6:04 amI 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.
Kathy
April 8, 2017 at 6:37 amThe horseradish adds just a touch of flavor. I hope you give this a try!
Alyssa @ A Bite of Inspiration
April 8, 2017 at 1:35 pmYour 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!
Kathy
April 9, 2017 at 5:44 amThanks, Alyssa!
Patti
April 8, 2017 at 7:29 pmI love egg salad. There are so many different ways that it can be prepared. I love this simple, and straightforward, presentation. Yummy!
Kathy
April 9, 2017 at 5:47 amYou are so right! I often vary my version depending on what we have in the fridge.
Adina
April 10, 2017 at 7:17 amI 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.
Kathy
April 11, 2017 at 5:11 pmOur fridge will be full of hard boiled eggs.