When I was younger, every year for Easter, me and my siblings always got a basket full of hard-boiled eggs made for us by my mom. We would all sit down at the table and color, write on, and decorate the eggs for the Easter holiday. In the morning, we would go searching all over the house for our new masterpieces. We had such a blast looking for them…seeing who could find the most.
Then, after they had all been discovered, our parents would let us have our Easter baskets full of goodies. It was a fun holiday. My mom would then turn those hard-boiled eggs into deviled eggs and take them to Grandma’s for dinner.
Now, I do the same egg decorating with my kids, but I never know what to do with them. Mom still takes deviled eggs, so I’m stuck with a fridge full of colored Easter eggs.
Some years we would eat a few, but they generally ended up in the trash. That was until I found this egg salad sandwich recipe on All Recipes. Now we never have any leftover eggs and I don’t have to feel bad about throwing them away!
Recipe and photo courtesy of All Recipes.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Serve on rye or pumpernickel bread.
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