It’s another one of those National Food Days. Except this one makes a whole lot of sense: It’s National Egg Salad Week! What else are you going to do with all those leftover hard-boiled eggs you dyed for Easter?
When I was a kid, I got a hard-boiled egg in my lunch every day for a week after Easter. And I dutifully peeled it, sprinkled salt on it and ate it along with my sandwich. But I’ll bet it would’ve been a whole lot tastier blended with mayonnaise and salt and papper.
Better yet, why not spice up your salad a little bit with curry powder or horseradish? I’ve attached three egg salad recipes below the jump. One is for old-fashioned egg salad, one for curried egg salad and one for bacon-horseradish egg salad.
How do you jazz up your egg salad?
Ye Olde-Fashioned Egg Salad
4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
1 celery stalk (no ends or leaves), finely chopped
2 tsp red or sweet onion, finely chopped
1 ½ tsp. lemon juice (freshly squeezed if possible)
To taste: salt & freshly ground black pepper (about 1/8 to 1/4 tsp. of each)
Gently toss the eggs and celery together in a medium-size bowl.
In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt and the ground black pepper.
Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.
Adapted from Eggsaladgourmet.com
Curried Egg Salad
12 hard-boiled eggs, peeled and halved
1/4 cup dried currants
1 large green onion, finely chopped
2 tablespoons minced fresh cilantro
1/2 cup plus additional mayonnaise
2 3/4 teaspoons curry powder
Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
Adapted from Epicurious.com
Bacon-Horseradish Egg Salad
12 hardcooked eggs, chopped up
6 ribs celery, chopped
6 green onions, chopped
1 cup mayonnaise
3 tbsp. horseradish, drained
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Mix mayo and horseradish together. Mix eggs, celery, onions, and bacon together. Gently fold in mayo mixture. Season with salt and pepper.