Post-Easter egg salad recipe

April 10, 5:05 PMBaltimore Cooking ExaminerJuliette Goodwin

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Sure do have lots of those festive, food coloring dyed hard boiled eggs in the fridge, eh? Waiting for Sunday morning's Easter baskets and egg hunts. They are just lovely! Nice job! But have you considered what will become of said hard boiled eggy-weggs Sunday night? Monday morning? Seems a shame to toss 'em out just because the Easter bunny has hopped through town. Life throws a few extra eggs at'cha? Make you some egg salad! I have a recipe for the good, yellowish stuff tucked in the back of my memory banks. I believe it was my Mom's recipe, but as usual, my bastardization of the original must emerge as my own version. Incredible, edible...

Egg Salad

• 4 or 5 chopped hard boiled eggs
• one tsp. or more mustard of your choice
• chopped celery to taste, try 1/4-1/2 cup
• mayonaise to taste and consistency
• salt, fresh ground pepper to taste
• finely chopped onion, to taste, try 1/4 cup
• 1/4 cup chopped green olives with pimento

Mix it up, chill. Put as a lump of tastiness with a salad, or on toasted wheaty bread with lettuce for a sandwich. You won't be sorry. Delicious protein and fat, what could be better?

Bon appetit, Easter Bunny!