Don’t let your Easter eggs go to waste when you can make this easy Easter Egg Salad!
Egg salad has always been a favorite of mine, but I’m a little weird. I only used to like it when it was freshly made… Couldn’t stand it when it got watery and I had it stuck in my head that changed texture as too. It wasn’t until I got older that I overcame those “watery egg salad” fears. Easter time is the only time that we really had to worry about egg salad lasting longer than a day anyway.
So when I got paired with Julie from Little Bit of Everything for The Secret Recipe Club‘s themed post… I was thrilled when I ran across her recipe, Easter Eggs to Egg Salad, while browsing! Julie’s recipe is a little different than the egg salad that I’m used to making… Take a look at my Egg Salad Sammies and Macaroni Egg Salad! 🙂
My typical egg salad consists of mayo, mustard and relish. Julie’s egg salad consists of Ranch Dressing, vinegar, and Worchestershire Sauce… these ingredients intrigued me and as they may be quite different than what I’m used to, it’s really good for a change!
- 6 hard-cooked eggs, peeled and diced
- 1/2 cup diced celery *optional*
- 2 1/2 tablespoons Ranch Dressing
- 1 tablespoon vinegar
- 1/4 teaspoon onion powder
- 1/2 teaspoon Worchestershire Sauce
- To Taste Salt
- To Taste Pepper
- Combine all ingredients.
- Refrigerate until ready to use.
- Serve in a sandwich or with chips!
Be sure to check out the remaining SRC themed posts!