While it didn’t really feel like it since it’s still barely spring out, Easter was this past weekend. You colored your eggs, hid them, found them…and now what? Eat them of course! If you’d like you can just straight up eat hard boiled eggs as is, but that gets pretty boring. My favorite way to use up Easter eggs is by making egg salad. There are a lot of fancy egg salad recipes out there, but I’m going to share my basic egg salad recipe with you.

Leftover Easter Egg Salad:

This recipe makes about one sandwich’s worth of egg salad.

• 2 hard-boiled eggs
• 1 to 2 tbsp. mayonnaise
• ¼ tsp. mustard OR 1/8 tsp. dried mustard

I use this honey mustard (which is thicker and more mustard-y than the kind used for dipping chicken fingers in), but you can use whichever kind you like.

First thing you need is to peel the shells off your eggs. Depending on the egg, sometimes this is easy, sometimes it’s a total pain in the butt. Whichever the case, make sure you get all the shell off. Biting into egg shell is not a pleasant experience. Then you need to cut your eggs. If you have an egg slicer this is super easy – you can just push the egg through. I do not have one, so I cut my eggs one direction, then cut them in the opposite direction.

Then I take a fork and mash the yolk up some more. Add the mayo and mustard and stir together. If you want you can add some additional flavors – I added a little bit of black pepper this time. You could also add some cayenne pepper if you want your egg salad to have a bit of a kick.

Yours will be drier looking than this. In my quest to figure out how much mayo I usually use, I ended up using too much.

You have some options when it comes to how to eat your egg salad. You can make a sandwich, wrap, or even just eat it on crackers. I usually make a sandwich. My preferred vehicle for egg salad eating is either toasted bread or a bagel. Since I didn’t have any bagels at the time, I opted for the toast.

Voila!