Ya’ll, it’s getting hot up in here! With the heat index rising, I have been wanting all things cold in the food arena (To those of you that are still freezing your rear-ends off, I apologize for my insensitivity).

Being that it’s Easter Egg dying season, I KNOW you all are going to have some left over hard-boiled eggs laying around (and by laying around, I mean in the refrigerator). ¬†What does one do when this happens? They make egg salad. Yes. Usher in the springtime folks, it’s egg salad time! It’s a fantastic and simple little lunch treat!

Serve a scoop of this over some greens or put spread onto some fresh white bread (cut the crusts off if your feeling nostalgic) and enjoy!

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Classic Egg Salad


8 Eggs - Hard Boiled & De-shelled
2 TBS Mayo
1 TBS Dill Relish
1 tsp yellow mustard
1/4-1/2 tsp salt
1/4 tsp pepper


Chop up the hard boiled eggs. Mix well with remaining ingredients. Serve over a bed of lettuce, or on fresh white bread.