Easter is coming up this weekend, which means eggs, eggs, and more eggs!
Cadbury Eggs, Twix Eggs (can’t wait to try these!), Reese’s Eggs…did you know they made Reese’s Eggs into ice cream bars? Holy moly, they’re fantastic!
Oh yeah. There are also actual eggs. Which I won’t have time to dye this year, because, well, I’ll be going to Disneyland.
It’s my favorite time of year to make egg salad. As a matter of fact, I rarely make egg salad the rest of the year. I love the stuff, but for some reason it’s a Jesus-is-risen, spring-is-finally-here kind of food for me.
I use honey mustard in this egg salad, because I’m not a huge fan of regular mustard and that little bit of added sweetness just puts this over the top for me.
I also added cheese…because almost everything is better with cheddar. 😉
And feel free to sub mayo for the Miracle Whip, but my mom is a Miracle Whip addict, so it’s just what tastes right to me in egg salad!
Eating the salad plain on a piece of lettuce was fantastic, but then I toasted a piece of Cheddar Herb Bread (working on that post!) and added a sprinkle of paprika.
Creamy Egg Salad
- Yield: 4-6
- 8 large hardboiled eggs, peeled and chopped
- 1/2 cup Miracle Whip
- 2 Tbs honey mustard
- 2 Tbs sweet pickle relish
- 1/4 cup shredded cheddar cheese
- 2 Tbs fresh chives, chopped
- salt and pepper, to taste
- Mix all ingredients together.
- Serve on a bed of lettuce or sliced bread.