If you’re like us, you have a bunch of these in your fridge right now. 😀
They are absolutely beautiful, but they can’t stay in the fridge forever! Here are three delicious ways to use up those Easter eggs that are taking up space in your fridge.
If you don’t already have hard boiled eggs check out this post “How to Cook and EASILY Peel Farm Fresh Hard Boiled Eggs”. Even if you don’t have farm fresh eggs this is a great method for perfect hard boiled eggs.
#1 – “Creamy Egg Salad”
Start with 12 hard boiled eggs, peeled and rinsed. Chop the eggs into little pieces. I use an egg slicer and slice the egg one way and then turn the egg and slice it the other way.
After you have all your eggs chopped up in a bowl add: mayo, mustard, horseradish, and sweet relish. Mix all together real good and give it a taste. Now you will know how much seasoning salt and pepper you want to add. Don’t over do the salt….you can always add more but you can’t take it out!
This is Creamy Egg Salad on Sour Dough Bread…..Yummm!
#2 – “Dill Egg Salad”
This one is my favorite! If you don’t like pickles then skip down to the last recipe ‘cuz this is happy pregnant lady with a pickle craving good!!
Chop your 12 hard boiled, peeled, and rinsed eggs into a bowl. Add: mayo, dijon mustard, dill, pickle juice, and chopped dill pickles (our favorite dill pickle is – Nalley’s Elites Garlic, Dill & Onion Petites – they are little, crunchy, and absolutely DELICIOUS!).
My mouth is watering just thinking about those pickles….anyway, mix everything up thoroughly and then take a bite….add salt and pepper if or as needed.
#3 – “Bacon and Egg Salad”
Begin by slicing your 12 hard boiled, peeled, and rinsed eggs into small pieces. Add mayo, sour cream, green onions, bacon bits, (here is how I easily cook bacon in the oven) salt, and onion powder to the egg pieces. Stir together well and give it a taste. Add more salt if needed and pepper to taste.
Egg Salad - 3 Ways
Author: Queen Of The Red Doublewide
- # 1 - Creamy Egg Salad:
- 12 hard boiled eggs - peeled and rinsed
- ½ cup mayo
- 1 tbls mustard
- 1 tbls horseradish
- 2 tbls Sweet Relish
- Seasoning Salt and Pepper to taste
- _________________________________________________________
- #2 - Dill Egg Salad:
- 12 hard boiled eggs, peeled and rinsed
- ½ cup Mayo
- 1 heaping tablespoon of dijon mustard
- 1 tsp dill
- 1 tbls pickle juice
- ½ cup chopped dill pickles (your favorite brand)
- salt and pepper to taste
- _________________________________________________________
- #3 - Bacon and Egg Salad:
- 12 hard boiled eggs, peeled and rinsed
- ¼ cup mayo
- ½ cup sour cream
- 2 tbls chopped green onions
- 8 slices of bacon cooked and crumbled
- ½ tsp sea salt
- ¼ tsp garlic powder
- More salt to taste
- Pepper to taste
- These instructions work for all 3 recipes.
- Take your peeled and rinsed hard boiled eggs and chop them into small pieces.
- Add the rest of the ingredients except the salt and pepper to your chopped eggs and mix thoroughly.
- Taste it, then add salt and pepper to taste.
3.2.1226
Here is the finished product. It’s 4′ wide, 12′ long, and 2′ high and I bet you’re wondering what the pole across the middle is for.
Pretty handy, right? Digger moved it into the garden and the girls and I planted potato starts! It’s the first thing we’ve planted this year and it felt good to be in the dirt. We’ll layer several inches of mix every few weeks as they grow which (hopefully) will fill this thing to the top by the end of the season with large, correctly shaped spuds. In the fall Digger will bring the excavator back and lift the bin off so we can easily harvest them!
So that’s it: Our super cheap, handy dandy, recycled, potato bin, with an excavator handle!
