Put those leftover hard-boiled eggs to work in this chopped egg salad, mixed with a creamy, crunchy combination of mayonnaise, mustard and fresh celery. #RecipeOfTheDay Boiled Eggs, Eating, Egg Salad Recipes, Eggs Recipes, Easter Eggs, Food Network Recipes, Foodnetwork, Eggs Salad Recipes, Chunky Eggs
|2 tbsp||Dill, fresh|
|1/2||Red onion, medium|
|1 1/3 tbsp||Lemon juice, freshly squeezed|
|2 tbsp||Mustard, whole-grain|
Baking & Spices
|1||Black pepper, Freshly ground|
|2 tsp||Kosher salt|
|Copyright 2000 Television Food Network, G.P. All rights reserved|
Use up leftover Easter eggs or hard-boil fresh ones to make a brunch-friendly egg salad with these step-by-step photos.
AVOCODO EGG SALAD 2 hard boiled eggs, chopped 2 hard boiled egg whites, chopped 2 small avocados, pitted and peeled 1 tablespoon plain Greek yogurt (we use Chobani) 1 tablespoon fresh lemon juice 2 tablespoons chopped green onion 1/4 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste
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