Egg Salad

Well now that Easter is over and the Bunny has left you with tons upon tons of hardboiled eggs, what to do with them? Even though they are colored, they are still safe to eat, so why not right?!? I've always loved hardboiled eggs, but after Easter there are so many left that eating them plain gets just a little, well, boring. I suggest that you whip up a batch of this egg salad to make sandwiches. Not only will this help to use up all those eggs leftover from your hunt, but it will also give you a much needed break from those leftovers at some point. Even though Ham and Scalloped Potatoes are always delicious, sometimes you just need a break!!

As with the potato salad recipe that I'm trying to crack, my Grandma made the best egg salad ever too! I really wanted to find a recipe that was similar to hers and I found this version over at Allrecipes and decided to give it a go. While it was not much like my grandma's recipe at all, it was really good! I have to say though, you MUST let this sit in the refrigerator so that the dried onion can soften...otherwise it's just gross with hard little onion bits. But if you are impatient like me, don't say I didn't warn you!

p.s. It's also National Egg Salad Week...so now you have two reasons to make this!

Ingredients...

...8 hard cooked eggs, diced

...1 c. mayonnaise

...1/8 c. dried onion flakes

...1/2 tsp. salt

...1 tsp. mustard powder

...1/4 tsp. garlic powder

...1/4 tsp. black pepper

Directions...

Place all ingredients in a bowl and gently stir until well combined. Refrigerate for at least on hour prior to serving. This step is pertinent to softening the dried onion flakes.