Easter Egg Salad

I love dying Easter eggs but what do you do with them after Easter is over? Make egg salad of course! I love this recipe because instead of regular mustard, it calls for Dijon. I think it gives it a little something extra in the flavor department. Bon Appétit! 

8 hard boiled eggs, peeled, rinsed, and dried
2 Tbsp mayonnaise
1 tsp (or more) Dijon mustard
1/4 tsp relish
Pinch of salt
Freshly cracked black pepper

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Add to an ice bath. Peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and relish. Season with salt and pepper. Serve on toast. 



  1. Everybunny loves egg salad! And those cookie cutters are awesome with the bread! So cute!