The day after Easter is a perfect day to make the easiest egg salad ever – Cooking2Thrive® Easy Golden Egg Salad! The key to your success with this recipe is choosing a high quality balsamic vinegar with a rich caramel flavor.
The boys and I used to have an Easter party every year. Held on the day before Easter, it involved bunny ears, friends without children, egg decorating, and the occasional Jell-O shot in the shape of an egg.
I love to dye Easter eggs, and so do my artistic friends, but some of them had no children and felt weird about dying eggs for themselves. That’s how the idea of the party was hatched – they’d borrow my kids to hunt the eggs after they were decorated. Of course this event left us with LOTS of boiled eggs the next day.
After culling any cracked eggs from the bunch, I’d make egg salad. It was usually the traditional kind prepared with salad dressing, mustard and celery. The result was always good, but I have come to prefer the subtle richness of this non-traditional version:
Easy Golden Egg Salad
One dozen eggs, boiled, peeled, and rough chopped
1 tsp salt
1/2 tsp ground black pepper
3/4 cup sour cream
2 tbsp high quality balsamic vinegar
Place eggs in large bowl. Use a dough blender to mash the eggs to desired consistency. Stir in salt and pepper. Add sour cream and balsamic vinegar, then mix well.
That’s it! You’re done. Serve with gluten-free crackers, bread, or rolls, or use it to stuff some celery.
Have an egg salad recipe you love? Share it with us in the comments section below.
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