We usually dye eggs for Easter every year — despite not actually celebrating the holiday. We just enjoy seasonal crafts. (We also enjoy the post-holiday clearance candy, but that’s another story.)
With all of those hard boiled eggs sitting around, egg salad is almost inevitable. This year’s mix was especially good, so I thought I would share it here.
Just eyeballing amounts for the most part, use:
- 4 – 5 hard boiled eggs, chopped
- 2 – 3 ribs of celery, finely chopped
- Dijon mustard
- Dill pickle relish (not sweet)
- Dried dill
- Salt and pepper
Serve over greens. If you truly don’t have a feeling for the amounts, this very basic recipe is a good place to start.
(With apologies to my vegan friends, though. Sorry!)