I recently made egg salad out of our Easter eggs and realized that I don't think I have put up a recipe for my egg salad.
One might wonder why/how I used our Easter eggs dye and all, but this year I made sure to do it right. First of all, we dyed the eggs with the very messy but all edible Cool Whip and food coloring. I never managed to get a picture of them but they were beautiful. I fastidiously kept them refrigerated whenever they were not decorating our table. It always amazes me how long egg salad can last when made with more than 6 eggs!
There's nothing very scientific about my egg salad but everyone raves over it. This is not to be confused with the amazing cucumber egg salad from Janice Cole a few years ago. I just realized that that is not on my blog! I will amend that post haste! Anyway, back to why I am here.
Ingredients (this is not done with measurements - you decide your proportions)
had boiled eggs
(Hellman's) Mayonnaise - and yes I will forever shameless plug this brand.
salt and pepper to taste
The above is my "famous" go to recipe. I vary from time to time, depending on my mood or the fridge or the contents of the herb harder. That said, here are some optional additions:
finely chopped pickle?