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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.
Ingredients
- 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
Instructions
- 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.
Posted in Daily Dish, Recipes
