A Tasty After-Easter Treat

by Lotoya Vongrechin on April 1, 2013

VA Blog Post 13.2013 - Egg SaladHappy Happy Monday friends!  How was your Easter Sunday?  I enjoyed the sunshine filled last day of March.  The weather in Detroit was gorgeous.  Now I am in post Easter mode, packing up décor and creating recipes from leftover Easter eggs.  Since I am an egg lover and hate to waste, I have a simple and yummy egg recipe.

Modified from Weight Watchers


  • 6 large eggs, hard-boiled
  • 2 Tbsp. mayonnaise
  • ½ tsp. Dijon mustard
  • 2 Tbsp. fresh chives, chopped
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Cooking Tools

  • bowl
  • measuring spoons


  1. Remove shells. Cut 4 eggs in half and discard the yolks. Chop 2 remaining whole eggs and 4 whites into bite-size pieces.
  2. Transfer eggs to a medium bowl. Add mayonnaise, mustard, chives, salt and pepper. Mix until blended.
  3. Serve as sandwiches or with crackers.

Serves 4 (½-cup each)

photo credit: egg salad

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