Monday, April 18, 2011

20(ish)--- Easter Egg Salad

Research from both Harvard and Columbia universities has concluded that artificial food dyes may cause increased hyperactivity in children with ADHD. Yikes! What else could they do?

I do not have children. When and if I do, I will make natural food dyes for Easter eggs. Until I do, thank you to The Whole Tulip for instruction: Natural Easter Egg Dye.

If you store your dyed Easter eggs in the fridge (as you should), then here is a simple egg salad recipe to use them up after the bunny hops down your bunny trail! I probably could have made egg salad into an 80 recipe, but I wanted a very basic egg salad without too many bells and whistles. I used only 6 egg yolks and reduced-fat dressing ingredients to help bring down the calorie content without sacrificing flavor. Add additional ingredients to your liking!

Easter Egg Salad
Serves 4

1 dozen eggs, hard-boiled and peeled

2 stalks celery, finely chopped

3 green onions, sliced thin

3 Tbsp fresh flat leaf parsley, chopped

1 Tbsp light mayonnaise

2 Tbsp light sour cream

1/2 Tbsp yellow mustard (or to taste)

1/4 tsp garlic powder

1/2 tsp fresh ground black pepper

1/2 tsp celery salt

1/4 tsp celery seed

1/2 tsp paprika

Discard the yolks of 6 of the eggs. Chop remaining whites and yolks into 1/4" cubes. Add to a bowl with celery, parsley and onions. Stir together mayo, sour cream and spices in a separate bowl. Add dressing mixture to eggs and mix to coat. Cover and place in refrigerator for 1-2 hours prior to serving.

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