Good Easter Egg Salad
The Good Easter Egg Salad 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 yellow mustard
1 teaspoon pickle relish
1 tablespoon 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
1 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.
Boiling the Perfect Boiled Egg
For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8 to 12 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.
If making more than 2 eggs, adjust time accordingly. Eight eggs takes about 20 minutes of sitting time.