Wondering what to do with all of those dyed Easter eggs? Don’t throw them away! Instead, make some easy and scrumptious egg salad for lunch.
This is a family recipe that I’ve made my own over time. I can’t remember a time this egg salad wasn’t in my life. My grandma enjoyed egg salad with Spanish olives as did my mom. I eventually swapped dijon mustard for yellow mustard and also added in the cayenne pepper, which was one of my babysitter Jen’s favorite spices. The recipe is lightly spiced with a welcomed brininess that offsets the richness of the mayo and egg yolks.
- 8 eggs, hard boiled or hard steamed
- 1/4 – 1/3 cup mayonnaise
- 1 tbsp dijon mustard
- 1/3 cup chopped Spanish olives with pimentos
- 1/8 tsp cayenne pepper (modify to spice preference)
Peel and chop hard boiled eggs.
Place the chopped eggs in a bowl and stir in mayonnaise, dijon mustard, and olives. Season with cayenne pepper. Stir and serve on bread or crackers. I really love eating this on Wasa bread.