Ahh, there’s nothing like a good hardboiled egg! One of my favorite breakfasts is so simple but so yummy – I toast a piece of hearty whole grain bread, slather it with butter and eat it with a chopped hardboiled egg and some sliced grape tomatoes. It’s so delightful … especially with a sprinkle of Seasoned Salt and some freshly ground black pepper. Easter is the perfect time to do some experimenting with hardboiled eggs. I’ve heard from far too many friends who make beautiful dyed eggs for Easter only to throw them away! Oh! This breaks my heart!
So today, let’s talk about egg salad, pasta salad, chef salad and more! My first recipe is for a simple egg salad:
Simple Egg Salad
Chop the eggs and blend with remaining ingredients. Chill for an hour or so (if you can wait that long) to allow flavors to blend. Serve on buns or toast. Delicious served warm with melted cheese!
- Here’s how I make boiled eggs: Put eggs in a saucepan; cover with cold water. Bring them to a boil on high heat. As soon as they boil, remove the pan from the heat and let the eggs sit in the water for 13 minutes. Immediately drain the eggs and refill the pan with cold water and ice. Let them sit a few minutes to cool, then drain and store in the fridge.
- This Simple Egg Salad recipe is very flexible – you can vary the quantities of all ingredients to taste. If you don’t like celery, leave it out! Feel free to add chopped olives, pickle relish or cheese. You could add a little mustard, a splash of lemon juice and/or some green pepper or shredded carrots. And if you’re lucky enough to have a nice, ripe avocado on hand, chop it up and throw that in, too! And people don’t usually complain with a little crumbled bacon or Bacon Bacon™ stirred in.
- You can serve the egg salad on bread of any kind, or buns, warm or cold. I like to add bacon and cheese and then make paninis. My daughter toasts it open face on an English muffin (topped with cheese) in the toaster oven. Delicious!
- Many of our dip mixes would be great with egg salad … maybe a little Spinach & Herb, or how about using prepared Irresistible Italian Dip in place of the mayo? Or for a Tex-Mex taste, stir in some Southwest Seasoning & Rub and a can of chopped green chilies. Mmmmmm …
I also made a Hopped Up Macaroni Salad using hardboiled eggs (of course) and our Hoppin’ Jalapeño & Bacon™ Dip. I have to say … it was fantastic! I adapted a recipe that I found online to include our products, and it’s simple and delicious. Hardboiled eggs are a great addition to just about any pasta salad – so keep your favorite recipe in mind when you’re pondering what to do with those Easter eggs!
Hopped Up Macaroni Salad
1¾ cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 packet Hoppin’ Jalapeno & Bacon™ Dip¼ cup mayonnaise
¾ cup sour cream
5 teaspoons white vinegar
1/8 teaspoon Garlic Pepper Seasoning1 pound sliced bacon, cooked and crumbled
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, prepare the Hoppin’ Jalapeno & Bacon Dip as directed with mayonnaise and sour cream. Stir in vinegar and Garlic Pepper Seasoning. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Add bacon just before serving.
More ideas for your hardboiled eggs:
- Make a chef salad with crisp, fresh greens, sliced hardboiled eggs, tomatoes, turkey or ham and Cheddar cheese.
- How about a bowlful of homemade potato salad? You can find many recipes on our website at www.tastefullysimple.com!
- Deviled eggs are always a treat, and you can make the filling with virtually any one of our dip mixes or seasoning blends.
- And remember my favorite – hardboiled egg and toast! Lots of good protein, and an average hardboiled egg has just 70 calories.
Happy Easter, and enjoy those hardboiled eggs!