Cooking with Cathy: Egg Salad

By: Chef Cathy Zeis Email
By: Chef Cathy Zeis Email

Happy Easter everyone! This week's recipe will take care of all those eggs that the Easter bunny leaves for the kiddos. If your house is like mine, dying Easter eggs is an annual event but what to do when the hunt is over? Gather up the kids and get them to help you with this easy and tasteful treat. It's perfect for an appetizer before the big Easter feast and one that works anytime of year. He is risen! Enjoy!

Egg Salad

6 large hard boiled eggs
1 cup red pepper, diced
1 green onion, diced
1 TBS. mayonnaise
2 TBS. spicy brown mustard
Zeis Spice:
1 tsp. garlic powder
1 tsp. lemon pepper
1 tsp. cayenne pepper
1 box whole wheat crackers

Peel and rinse boiled eggs and pat dry. Place eggs in a large bowl and mash with a fork. Add all other ingredients and stir to incorporate. Chill for 30 minutes before serving. Serve with whole wheat crackers.


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