The Good Easter Egg Salad
Healthy Easter Recipe
By Fitness and Freebies
This is a kicky, delicious Easter treat and a fantastic way to use up those leftover eggs.
1 dozen boiled eggs, peeled and smashed
1 fresh roasted red bell pepper
2 to 4 tablespoons of light mayonnaise
1 tablespoon of yellow mustard
1 teaspoon of pickle relish
1 tablespoon of sliced black olives
Salt and black pepper to taste
Chop the red roasted pepper into fine pieces and add to the mayonnaise.
Note: The Light mayonnaise works and tastes exceptionally better than the fat-free mayonnaise with minimal calories and fat.
Add to eggs and incorporate the remaining ingredients.
Variation: Easter Egg Salad
One 3-ounce package of gelatin, any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Mix gelatin in bowl according to package instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups. Chill until the gelatin is firm (overnight if possible). Then break away the egg shell, place on lettuce, and top with mayonnaise.
Pennsylvania Dutch children believed that if they were good, the Oschter Haws would lay a nest of brightly colored eggs. And, in a far-removed invocation of the egg's primal symbol -- fertility -- Polish girls used to send eggs to their beloveds as a token of their feelings. Even more interesting is the fact that a roasted egg can take the place of a lamb shank (which mirrored the traditional sacrificial lamb) on the Seder plate at a Jewish Passover celebration.
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