‘Easter’ Egg Salad Sandwiches!

When my son was about 2 years old, I used our chilled colored eggs the day after Easter to make the sandwiches and called them “Easter Egg Salad Sandwiches” – he has loved them ever since, at any time of year!  The thing I love most about this egg salad, besides being a great way to get my kids excited about trying something new, is that it’s lighter than most egg salad recipes (as in, lower in fat and calories!) so I can have it too without worry.

Pictured here is how we had ours today – on sandwiches.  However, this could easily be served with whole grain crackers or veggie sticks as a dip, spooned into whole wheat pitas, or spread on whole wheat mini bagels for variety.  The kids have fun choosing which color egg they want in their sandwich, too!

What’s your favorite way to use leftover Easter eggs?  Share with us in the comments section below! 

Easter Egg Salad Sandwiches
4 hard boiled eggs, peeled, rinsed
1/2 c. finely diced red pepper
1/4 c. finely diced celery
1/2 tsp. Dijon mustard (or sub regular mustard)
1 tsp. low-fat mayo
3 tbsp. nonfat plain yogurt
1/4 tsp. paprika

1.  In a medium bowl, mash eggs with a pastry blender or fork until finely diced.  Add remaining ingredients and stir well to combine.
2.  Chill or serve immediately sandwiched between slices of whole wheat bread or as suggested above.

8-9 MONTHS  Mash only the egg yolks (do not include whites) and mix with plain whole milk yogurt.  Add a little mustard or paprika for flavor if desired, but do not include diced raw veggies, as they pose a choking hazard.

10-11 MONTHS  Mash only the egg yolks (do not include whites) with plain whole milk yogurt.  Ad a little mustard or paprika for flavor if desired.  Include very finely diced or shredded red pepper and/or celery.

12-23 MONTHS  Prepare as is, making sure to dice veggies small enough to avoid choking.  Stir in some plain whole milk yogurt.

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