Did your kids dye a bunch of eggs, and you don’t know what to do with them because they won’t eat them? Try this recipe out for size. Egg salad is super easy, and it doesn’t matter how the eggs look after you peel them because they’re going to get chopped up anyways.

Egg Salad from Easter Eggs

Use your leftover Easter eggs to make egg salad for a yummy sandwich. This recipe uses our homemade season salt that follows bellow.
6 hard boiled eggs, roughly chopped. (I used the egg slicer)
3 Tbs. Mayo
2 Tbs. Mustard
2 tsp. Season salt (I make my own, recipe below)
As much Fresh Chives as you like (I put about 2 Tbs. in this)

Mix all up and devour on some yummy bread or by itself if you like!
Tips: Don’t over mix or your eggs will become a paste, mix just enough for the ingredients to come together. Also, make this to your taste, start out seasoning small and add a little at a time, because you can keep adding flavor, but you can’t take it away!

Homemade Season Salt

Great on everything! I make a huge batch at a time cause I use it so fast. This also makes a nice hostess gift when placed in mason jars!
15 Tbsp. Paprika
10 Tbsp. Salt
10 Tbsp. Dried Parsley
3 Tbsp. Onion Powder
5 Tsp. Fresh Ground Pepper
2 Tbsp. Dried Oregano
2 Tbsp. Dried Basil
2 Tbsp. Dried Thyme
1 1/2 Tbsp. Celery Salt

Place all in a mixing bowl and combine thoroughly. Or place all of the above in a large mason jar with a good fitting lid and shake well. Use on Steak, Pork, Chicken, Seafood, Eggs, Potatoes, and Veggies!