Everyone seems to look for ways to use all the leftover decorated Easter eggs. Here is my favorite egg salad. You can use it to spread on toast rounds for an appetizer, spoon in pastry shells, or use as a sandwich filling.
Egg Salad
6 hard-cooked eggs, peeled
1/4 cup finely diced celery
2 teaspoons finely chopped fresh tarragon (or 1/2 teaspoon dried)
1 Tablespoon finely chopped fresh flat leaf parsley
1/2 teaspoon celery seeds
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice
1/8 teaspoon each of salt and pepper, or to taste
1. Chop eggs, but not too fine. Transfer to a mixing bowl.
2. Mix in celery, tarragon, parsley, and celery seeds.
3. Add mayonnaise, sour cream, mustard, and lemon juice; stir to combine. Add salt and pepper and stir; adjust if needed. Makes about 2 cups.
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