Last week, my girls sat down to dye a dozen hard-boiled eggs. Then on Easter, we had family over and another dozen or so eggs were dyed. You know how kids are, they love dying and decorating the eggs but never want to eat them.
So now, my fridge is stocked with over two dozen blue, purple, green and orange eggs, some covered with stickers others with glitter, and no way to use them all up.
Luckily, the week after Easter is National Egg Salad Week. When I think of egg salad, I think back to what my grandma always made – hard-boiled eggs, lots of mayo, some chopped celery and a hefty spoonful of relish – but there are so many different (and healthy!) ways to enjoy egg salad.
Nutrition Tip: Did you know that one hard-boiled egg offers 6g of protein and 23% of your daily intake of Vitamin B12, which helps keep the body’s nerve and blood cells healthy?
Creamy Greek Yogurt Egg Salad with Smoked Paprika makes for a tasty, healthy lunch or snack. Greek yogurt keeps it light and smoked paprika elevates it’s flavor, serve on bread or with crackers and veggies for a light meal.
Whether for a ladies’ lunch, an Easter brunch, or just because you’re hungry for something rich in protein and high in flavor, this Lightened Up Southern Egg Salad swaps out mayo for Greek yogurt resulting in a rich, creamy, and flavor-packed recipe.
A blend of sweet pickle relish, hard boiled eggs, mayonnaise, yogurt and mustard make this easy-to-follow Sweet Southern-Style Egg Salad a healthy way to use up leftover hard-boiled eggs! This salad works great on sandwiches, over lettuce or on crackers.
Amanda’s marketing, public relations and community outreach experience spans 20 years. She is the mom of two girls and two boxer dogs. You can hear her as the host of the Healthy Family Project podcast, find her cooking alongside her girls in videos on the Produce for Kids Instagram feed or spot her out volunteering with her family. When not in the office, Amanda can be found with her family on the tennis courts or at the dance studio.