Happy Easter!

I will be spending the day with my family to celebrate. So tonight, I will leave you the warning not to leave unrefrigerated eggs out if you intend on eating them and my favorite egg salad recipe.

You’ll need:

• 6 hard boiled eggs*
• 2 tsp 7-Up (or generic version) soft drink
• 1/8 tsp dry ground mustard
• 1/8 cup diced mild pickled peppers
• 1/4 cup mayonnaise*
• paprika to garnish

It takes about 10 minutes to prep this salad and about 40 minutes to chill in the refrigerator.

Peel egg whites and set aside. Blend yolks, 7-Up, dry mustard, and mayonnaise thoroughly by hand. Crush egg whites, blend with peppers. Pour yolk mixure over the eggwhites and diced peppers and mix until evenly covered. Chill for 40 minutes. Prior to serving garnish with paprika. Serve as a dip or on fresh toast with tomatoes and lettuce.

*Vegans can replace the egg whites with firm tofu, the yolks with soft tofu, and mayonnaise with vegan sandwich dressing.

Please note that increasing the recipe will increase the time needed to chill in the refrigerator; adjust your recipe accordingly.

Filed under food, holidays |