So what will you be doing with all those colorful eggs left over from Easter? As long as they weren’t sitting in their hidey-holes for too terribly long, I hope you refrigerated them for some egg salad later in the week. Or, thinking ahead, hard-boiled some extras.
Egg salad was always a must following Easter Sunday when the kids were still at home, and leftover eggs were in abundance. You can gussy it up all you want with bacon bits, fancy herbs and seasonings, but it’s hard to go wrong with simplicity. Sometimes it’s what we don’t add that brings the clean, fresh taste of egg salad to the forefront, using a less-is-more approach.
Egg salad and an egg salad sandwich on white bread after Easter is like the turkey sandwich after Thanksgiving. In fact, the week after Easter has been designated Egg Salad Week by the American Egg Board.
As a Southerner, I always use Duke’s when making egg salad. I don’t know what Duke’s puts in its mayonnaise, but whatever it is, it adds just the right amount of zing to any dish, and that includes egg salad. Add to that some capers for a little saltiness and a smidgen of briny taste, some green onions, salt, pepper and fresh dill, and that’s all you need.