Blush Egg Salad

Blush Egg Salad

Unlike traditional egg salads that can be heavy and over done, this egg salad is sweet and light.
  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Serves 4 to 6
Blush Egg Salad
  • 1 dozen hard boiled eggs
  • Hard boil one dozen eggs. Peel shells from the eggs and place peeled eggs in a large bowl. Mash the eggs with a potato masher or fork until they are broken down into medium chunks.
  • ½ cup mayonnaise (homemade if possible)
  • Add mayonnaise to eggs and stir to combine.
  • 1 stalk of celery, finely diced
  • 1 tablespoon blush wine vinaigrette dressing
  • 1 tablespoon Dijon mustard
  • ½ tablespoon lime juice
  • ½ tablespoon finely minced parsley
  • 1/8 teaspoon salt, or to taste
  • 1/8 teaspoon paprika, or to taste
  • Dash pepper, or to taste
  • Add diced celery, blush wine vinaigrette dressing, mustard, parsley, lime juice, salt, pepper, and paprika to bowl. Mix well.
  • Serve immediately on a bun or bread. Tightly covered leftovers will keep for 3 to 5 days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/blush-egg-salad/).
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