With Easter on its way we hope you set aside some time to dye eggs, a favorite childhood memory of ours. The thought of deciding on which color of dye to choose for each egg and how long to leave it in the dye to create your perfect hue still brings a smile to our faces. The decision of which eggs to eat first was based on which ones you liked the least. It became more difficult when the only ones left to eat were the ones you invested the most time on with the wax crayons and multiple color baths. Sometimes you held on to one you loved for too long making it no longer edible, just a beautiful colored shell that you eventually had to dispose of.
In the kitchen we have no trouble using all of our eggs due to our much loved egg salad sandwich. Our recipe leaves out some of the more well known ingredients used in egg salad. Sometimes we even add bacon, at your request of course. We can’t predict the color of your egg that will spend time in every color of dye but we can predict you’ll fall in love with our egg salad.
HERBED EGG SALAD
6 large hard boiled eggs, cooled & peeled
½ cup mayonnaise
1 teaspoon hot sauce
salt-free seasoning & pepper to taste
Optional: 8-12 pieces of crispy crumbled bacon
DIRECTIONS 1. In a medium bowl, mash with potato masher or fork into a finely chopped mixture. 2. Add hot sauce, salt-free seasoning & pepper to taste. Blend well. 3. If adding bacon, mix bacon into bowl with chopped egg mixture. 4. Fold in mayonaise & mix until well coated.
NOTES: For best results, chill for at least 30 minutes. Keep refrigerated.