Make: Easter Egg Salad


Chances are you’ll have at least a dozen died Easter eggs sitting around come Sunday afternoon. Don’t toss them. Instead, whip up this super easy batch of egg salad from Pearl Street Bagels. This basic recipe is a good palate for anything: add more spices for more flavor. Or toss in chopped up pickles, a splash of pickle juice or some hot sauce. Spread on a toasted bagel, eat it on crackers or schmear it on toasted baguette.

And if you’re looking for where to eat and what to do this weekend (hello, brunch!), hop on over to this post for everything you need to know about the Easter holiday.

Pearl Street Bagel's Egg Salad


  • 12 hard-boild eggs
  • 2 ounces green onion, stemps only
  • ½ cup mayonnaise
  • ½ cup Dijon mustard
  • ¼ teaspoon Penzeys Italian spice
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dill


  • Place peeled eggs in a food process and pulse to a rough chop. Transfer the eggs to a mixing bowl. Add the green onions to the eggs and toss lightly. Mix the mayonnaise, mustard and spices together in a small bowl. Add to the egg mixture and gently fold in.

PSB Egg Salad


About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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