So you have all those hard boiled eggs that you colored in all colors of the rainbow for Easter. I know I have a lot left over because I made 30 of them this Easter ( don’t ask me why, I just got carried away and used a whole carton of eggs….). But since I hate wasting food, I used them in all sorts of salads which I nicely decorated and brought around to my family and friends when I was visiting.

Do the same and use the recipes I listed below to make delicious egg salads with the left over eggs and food from Easter. I usually make them by eye, meaning i never calculate quantities added, I just add whatever I have around. Leave the salads in the fridge 2-3 hours before serving to allow flavors to mix.

 Here is a list of my favorite ones:

1. Shrimp egg salad

I love this salad, I have to say it’s my favorite of all because I love sea food. The best part about this salad is that you can use not only hard boiled eggs but also devil eggs ( take the stuffing out and chop the egg whites then add the stuffing to the mayo mix).

Use about a 2-300g pealed and chopped shrimp, 5 hard boiled eggs, 4 spoons of mayo, fresh dill and a spoon of mustard. Mix it all together.

2. Egg salad with dill

I like this salad because it doesn’t have a lot of mayo added to it as I am always trying to cut down calories. If you like the flavor of dill, this is the salad for you.

Chop about 5 hard boiled eggs and dice 1 big white onion. Add lots of fresh dill ( as much as you like really), sweet paprika, salt and pepper. Add 1 table spoon of light mayo and 2 of Dijon mustard and mix it all in.

3. Egg and olive salad

This year was the first time I made this salad. I found it online and of course changed it to my taste. The original recipe uses pimento-stuffed green olives but I used all sorts of olives I had left over from Easter including stuffed green olives.

Chop 5 hard boiled eggs, add chopped olives ( whatever you have left over, should be half and half quantities) and mix in mayo enough to tie all together. Add a spoon of mustard just for taste and sweet paprika.

4. Smoked salmon and egg salad

I have made this salad with smoked Salmon but also with different smoked fish. It doesn’t really matter as long as the fish is smoked and it doesn’t have any bones. 

Chop 5 eggs and about 100g of smoked fish. Finely dice an onion and add it to the rest of ingredients. Add enough mayo to tie it all together and add a spoon of Dijon mustard. Mix it all and add fresh dill.

5. Lamb ( ham) & egg salad 

Use whatever meat you have really as long as it’s not fat one since you’ll have to eat this cold. Chop 5 eggs and about the same quantity of meat in small pieces. Add finely sliced spring onions to the rest of the ingredients. Mix in enough mayo to tie it all together and 1 table spoon of Dijon mustard.

They are best served on toasted bread. Enjoy!