Excellent Egg Salad

Come late Sunday afternoon, after the Easter egg hunts are over and the dishes from the ham dinner are done, chances are you’re going to have one last item to deal with. A bowl of left-over brightly colored hard-boiled eggs. Staring at you from the counter top.

Out loud, you’ll ask no one in particular, “Why did I make so many?”

It’s a common Eater quandary.

Followed by  another rhetorical question, “What am I going to go do with all those eggs?”

Simple. Cover them and put them in the fridge for the night. Out of sight, out of mind.

Enjoy the rest of your evening.

Then, on Monday morning, this delightful egg salad recipe will turn those annual, pastel leftovers into the star at lunch!

Start shelling than start enjoying.

12 hard-boiled eggs, chilled and peeled
1/2 cup mayonnaise
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2/3 cup finely diced celery (about 1 small stalk)
1/2 cup finely sliced scallions (white and pale green parts only)
2 tablespoon minced fresh parsley leaves
Sea salt and freshly ground black pepper to taste

Combine all ingredients in large bowl.

Blend with hands or whisk to desired consistency.

Serve with lettuce and your choice of bread for a delicious lunch.