The Pioneer Woman Tasty Kitchen
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Easter Egg Salad Sandwich

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Level: Easy

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Description

Granted, you might not want to eat food this colorful every day. But on Easter, a confetti-toned salad is the perfect way to delight hungry kids and use up extra eggs. (Plus it’s no less delicious than the ordinary kind!)

Ingredients

  • 6 whole Hard-boiled Colored Eggs, Chopped
  • 2 stalks Scallions, Minced
  • ⅓ cups Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Salt
  • Pepper To Taste

Preparation

1. Place the chopped eggs, scallions, mayonnaise, mustard, salt, and pepper in a small bowl and mix well.

2. Adjust the seasonings to your preference.

3. Cover and refrigerate for several hours to allow the flavor to develop.

3 Comments

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kristen02 on 4.23.2011

Oh, that makes sense. Thanks for the reply, Monze. :-)

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monze on 4.23.2011

hey kristen02 she probably boiled them and then cooled and peeled them then colored them. I do that also and with deviled eggs. The egg coloring is non-toxic.

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kristen02 on 4.22.2011

What makes the blue and pink color in the egg salad, as shown in the picture?

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