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Egg Salad with Leftover Easter Eggs in white bowl with croissants from Walking on Sunshine Recipes
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5 from 1 vote

Easter Egg Salad

Classic Egg salad is an easy recipe to make when you have leftover hard-boiled eggs! Serve on top of lettuce or croissants.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: American
Keyword: : eggs, egg salad, hard-boiled eggs
Servings: 4 servings
Calories: 366kcal
Author: Lois

Equipment

Ingredients

  • 8 hard boiled eggs
  • ½ cup mayonnaise
  • 2 teaspoon Dijon mustard
  • ¼ cup chopped green onions
  • ¼ cup sweet relish
  • salt and pepper

Instructions

  • Peel the hard boiled eggs and place in a large bowl. 
  • Using the back of a fork or a potato masher, chop up the hard boiled eggs. 
  • Stir in the mayonnaise, mustard, green onions and sweet relish.
  • Season with salt and pepper. 
  • Serve over a bed of lettuce or on top of croissants. 

Notes

Let it chill: The flavors really come together after 30 minutes in the fridge. I always make it ahead and let it sit before serving.
Don’t skip the relish: Even if you’re not usually a fan, that little bit of sweetness balances the tang from the mustard perfectly.
Use fresh green onions: They add just the right crunch and freshness—makes a big difference!
Refrigerator: Place egg salad in an airtight container and refrigerate within 2 hours of making it. Use within 3-5 days for best taste and food safety.
Avoid freezing: Egg salad doesn’t freeze well—the texture becomes watery and separated once thawed.

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 7g | Protein: 13g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Cholesterol: 385mg | Sodium: 565mg | Sugar: 6g