Good Old Fashioned Egg Salad

Easter has come and gone, and while decorating eggs is always a fun family tradition, we're always left with lots of hard-boiled eggs the week after Easter. Luckily, I love hard-boiled eggs and enjoy eating them in lots of different ways. I grew up eating them pretty regularly. My husband, however, is not a fan of hard-boiled eggs, which means that I'm the only one who is going to eat eggs leftover from egg coloring on Good Friday. While I do enjoy eating eggs, I can't possibly eat a dozen (or two) alone in one week.

One of the easiest ways I can think of to eat up hard-boiled eggs quickly, is to make egg salad. Egg salad is a favorite of mine. Yep- I was the kid eating stinky egg salad for lunch when I was in elementary school. I didn't care if my classmates laughed at me... I loved the stuff and still do. My mom would quickly whip up a batch of egg salad one morning before school for sandwiches or to enjoy with crackers throughout the week, and it's something I still do and enjoy today.

If you have lots of eggs leftover from coloring Easter eggs, give this recipe a try and use those eggs up, rather than letting them go to waste.

Old Fashioned Egg Salad

You will need:

* 6 hard-boiled eggs cooled to room temperature

* 4 Tbsp Mayo (like Duke's)

* 2 Tbsp finely chopped sweet onion

* Salt and pepper to taste

Step 1:

Peel your eggs.

Carefully crack and peel your hard-boiled eggs.

Tip- get your fingernail under the membrane between the shell and the egg and slowly peel back.

Step two:

Slice the eggs in half lengthwise.

Scoop out the cooked yolks and add them to a small mixing bowl.

Finely chop the egg whites, set aside.

Step three:

Mix the yolks.

Add the mayo to the egg yolks and smash together with a fork in the mixing bowl.

Lightly whip the mixture until you get your desired consistency. Some folks love their mixture to be very smooth. I like mine with little bits. Add in the chopped onion and mix together. Add salt and pepper to taste.

Step four:

Add the egg whites.

Add the egg whites to the whipped yolk mixture and mix thoroughly.

Step five:

Eat it up!

This is the best step of all! Eat the stuff.

If you're like me, you might just dive right in with a spoon and forget all about putting the egg mixture onto a vehicle such as bread or a cracker. You do you! It's great with crackers or on a sandwich. One of my favorites is to add the mixture to a croissant with lettuce and tomato. Yum!

Store the mixture in an air-tight container in the refrigerator for up to three days. Hard-boiled eggs will keep in the fridge for up to two weeks. Make the egg salad in small batches. It's easy to make more from the longer-lasting hard-boiled eggs stored in the fridge.

I made a point of telling my mom 'thank you' for teaching me how to make a really good egg salad. It's a longtime favorite of mine, and one of those 'feels like home' recipes to me.

Do you like egg salad? How do you most enjoy hard-boiled eggs?