Recipe Station

Ingredients

• 6 chilled and peeled
• 1/4 cup mayonnaise
• 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
• 1/3 cup finely diced celery (about 1 small stalk)
• 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
• 1 tablespoon minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Bread, lettuce, and thinly sliced radishes, for serving

Procedure

• Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk.
• Season generously with salt and pepper.
• Serve with sliced radishes, lettuce and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

 
Now that you've finished preparing your mouth watering egg salad and using up all those colorful Easter eggs, it's time to decide how you are going to enjoy your creation.

Personally, my house tends to go with the easy sandwich route. I like this option a lot because of the endless variations you can ultimately create. From different types to breads, to tasty spreads you can truly be unique! Now all thats left is to hang tight until after Easter… or you jump the gun is make enough extra eggs. Be sure to share your creations in the comments!

 

For more about this Egg Salad method, visit: Serious Eats.