Leftover eggs? No problem, make egg salad with them

Susan Selasky, Detroit Free Press on

Published in Entertaining

And so, the week after Easter has long been deemed National Egg Salad week by the American Egg Board (AEB). And the reason behind the designation is so people use up all those eggs hard-cooked and dyed for the Easter Holiday within the week.

Here's my basic recipe for a classic egg salad. Feel free to gussy up as you wish with fresh chopped herbs and favorite seasonings.


Serves: 4 / Prep time: 15 minutes / Total time: 20 minutes

8 hard-cooked eggs, peeled

½ cup (or more as needed) favorite mayonnaise


1 heaping tablespoon Dijon or other prepared mustard

3 thinly sliced green onions

1 celery rib, finely minced, optional

1 heaping tablespoon capers,drained


swipe to next page