Easter eggs inside a shallow plate with flowers and leaves on the side as decorations

This Easter Egg Salad Recipe Is Perfect for Little Helpers

Don’t throw away your beautifully decorated Easter eggs! Make them into egg salad instead. This egg salad recipe is so easy that even the youngest ones can help make them. Think of this as the perfect activity to transition kids into after all the Easter festivities. After all, what kid doesn’t like helping out in the kitchen? Plus, they get to learn life skills too! Let the kids peel, mash, mix, and season the egg salad and watch as this egg salad recipe becomes their new favorite snack to make and eat. A win-win especially for parents looking to add more delicious whole foods in their kids meals.

Eat this egg salad on its own, on a salad, in a sandwich, or as a wrap with your choice of toppings. This versatile recipe is great for anytime of the day.

Tips

If you’re adding this egg salad recipe to an avocado toast, make sure to brown the toast well to prevent the bread from getting soggy.

40 min.
8 People
Easy

Ingredients

12 pcs hard boiled eggs
1/2 cup Lady's Choice Real Mayonnaise
2 tbsp Dijon mustard
4 tbsp chives
2 tsp calamansi juice
1 tsp paprika
salt and pepper to taste

Cooking Method

Peel off the shell from the leftover easter eggs and place eggs in a large bowl.
Chop or mash the eggs to your desired chunkiness. If doing this activity with kids, it would be easier to let them mash the eggs themselves in their own smaller bowls. Just make sure to slice the egg lengthwise so they have an easier time handling the eggs.
Add the chopped/mashed eggs to one large bowl along with the rest of the egg salad ingredients. Mix well.
Taste and season according to your preference.
Serve the egg salad on its own, with a side of lettuce, on top of sliced breast, or in a wrap. The possibilities are endless.

This egg salad recipe is versatile and can be used well after Easter is over. To store, place egg salad in an airtight container and keep in the refrigerator for up to four days. Some prefer letting the egg salad rest for a day or two before eating because then the flavors have had time to meld together. Try making this next time you’re stuck with over a dozen eggs on Easter day.