As Easter is over, maybe a recipe for Easter leftovers will come in hand, don’t you think so? If you still have some uneaten, hard-boiled eggs in the fridge after Easter, here I have a simple, easy to make, tasty and a quick recipe for you. Egg salad is a great option for aperitif or sandwich for a quick lunch/dinner. My mum has been preparing the egg salad often when we had visitors, spread on little toasts. Now I sometimes like to prepare it for any occasion – as a filling in sandwiches, on little crackers when serving apéritif or just like that on a slice of bread…
How did you enjoy Easter this year? I only baked the Czech traditional Easter bread and after breakfast, we made a trip to an amazing place here in Limburg, visiting some horses, llamas, peacocks, sheep, making flower crowns and having a walk in a pine forest. We had good luck with amazing weather and enjoyed some quality family time, and I think Adeline appreciated this much more than any kind of presents we would get her if the shops would function normally.
As you may have seen on Instagram, I already shared this Egg Salad recipe earlier but I am also publishing it on the blog so that it is easily reachable and of course, because I did some effort shooting it! 🙂 Basically, you boil eggs or you can also use eggs that had been boiled earlier and stocked properly, then you peel and slice them lengthwise, separate egg yolks from whites, mash them with a fork and mix it with the cream cheese, yogurt, mustard, chopped spring onion, salt, and pepper to taste, and eventually, you incorporate the egg whites chopped in chunks.
Here is how to make the egg salad. If you make the recipe, please leave a comment on how it turned out below and if you share a picture and tag me on Instagram, Facebook or Twitter so that I can see and share your creations! I am looking forward to your feedback! Stay home if you can, be considerate, stay safe and keep on still with some positivity!
And if you are looking for another inspiration for apéritif, check out also the Eggplant Caviar, Black Olive Tapenade, Sweet Potato and Avocado Bites or Grilled Rep Pepper and Nut Tapenade.
5 eggs Place eggs in a large saucepan and cover them with cold water. Bring to boil, then cook for 10 minutes. Allow to cool down. Peel and cut the boiled eggs lengthwise, take out the egg yolks and mash them with a fork. Add the cream cheese, yogurt, mustard, and chives/spring onion. Cut the egg whites in small cubes and incorporate them into the salad. Season with salt and pepper. Serve on little crackers or as a spread them on bread.
Ingredients
150g St. Môret cream cheese or similar
70g plain yogurt
1 tbsp. mustard
Chopped chives or spring onion
Salt and pepper to tasteInstructions
