Tag Archives: egg salad

Easter Egg Salad

Just in time for the Masters.

I feel like I post recipes for egg salad all the time… see also:

Masters Egg Salad

More Egg Salad 

But this time, I’m back with quite possibly the most indulgent egg salad recipe known to man.  I randomly discovered it while perusing Pinterest and wondering what to do with all our colored Easter Eggs last week.  I read over this recipe from Nums The Word, and I couldn’t go back.

   Easter Egg Salad | oysters and pearls

I peeled these brightly colored Easter eggs we did on our Rainy Easter and got to work.

Indulgent Easter Egg Salad
via Nums the Word

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes


  • 2 Tablespoons butter, room temperature
  • 3 oz cream cheese, room temperature
  • 2 Tablespoons celery, minced
  • 1 Tablespoon Mayo (or more if desired)
  • 1 teaspoon onion, grated
  • 1 teaspoon sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 hard boiled eggs, finely chopped or squished with a fork.
  • Wickles Pickle Relish
  • Bacon (optional)
  • Paprika (optional)


In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, Wickles pickle relish, salt and pepper until well blended.  Add eggs and mix well.  Cover and chill for 1 hour or longer.

Serve on bread or croissants if you’d like, but I chose to serve over spinach with a drizzle of balsamic vinaigrette and some tomatoes.  Sprinkle with paprika or bacon if desired.

Easter Egg Salad | oysters and pearls

I like to smash my eggs into the rest of the mixture with a large fork.  It mixes it up really well and leaves the egg in many different sized pieces.  This salad ended up being pretty colorful thanks to the Easter eggs!  And OH so indulgent.  The cream cheese and butter…. I die.

Easter Egg Salad | oysters and pearls

If you’re an egg salad lover like me, DO NOT HESITATE.  Make this egg salad immediately. You won’t regret it.  Just say you’re doing it to celebrate the Masters this week!  I doubled the recipe and used the entire dozen, just FYI.  I recommend you do the same.

oysters and pearls

Egg Salad

So long before I was pregnant (or knew I was pregnant) I was eating a hard boiled egg with a 100 calorie pack of Wholly Guacamole every morning for breakfast.  It’s Whole30 approved, and I’ve read a lot about eating protein very soon after waking helps with weight loss (which I can attest to – I think this trick helped me lose the 30 pounds I lost over the last year or so), plus it’s quick and easy to grab and eat on my way to work, not to mention tasty.

So luckily, even when I didn’t have much of an appetite for a few weeks and couldn’t figure out why (being knocked up throws off your appetite, apparently ;) I was still forcing myself to eat my egg and guac every morning… and I’m so glad!  Eggs are pregnancy super food and all the time super food and we should all eat them more often.  Since Whole30, we’ve been buying at least a dozen organic, free range eggs a week, and I’ve been trying to eat them every which way I can.  Lately, I’ve been craving this particular egg salad I’ve been whipping up!

I know, super stellar food photography here these days. :/

And if you always accidentally get that dreaded green ring around your yolk, click back to how I boil perfectly cooked eggs, every time.

Anyway, here’s my jam:

Favorite Egg Salad Ever


  • 3 Perfectly Hard Boiled Eggs
  • 1 Tablespoon Wickles Relish
  • 1 dill pickle, chopped (or more if you’re feeling super pregnant like me)
  • 1 teaspoon mustard (yellow, dijon, deli, honey, spicy, whatever blows your skirt up)
  • 2 tablespoons Duke’s Mayo
  • 1 tablespoon Apple Cider Vinegar
  • salt and pepper to taste


Place all ingredients in a bowl, including the whole hard boiled eggs.  Using a fork, mash the hard boiled eggs into the rest of the ingredients and then stir until mixed.  Eat with a fork, serve on top of a salad, or on white bread slice in quarters… the world is your oyster!

In other news, the bedroom we are turning into our nursery was painted yesterday… I am so excited to share the nursery in progress at some point in the near future!

Until Next Time - oysters and pearls

Masters Egg Salad

All this watching of the Masters in Augusta makes me 1) want to play golf, even though I’m terrible at it, and 2) eat pimiento cheese and egg salad sandwiches all day long. I’ve never been to Augusta National, but it is at the top of my bucket list.  Until then, I can wear my Masters green and sip out of these Masters cups, I suppose.

Wheat has gotten tickets to the practice round with his friends the past couple of years, so we have a seemingly-never-ending supply of the tell-tale plastic cups.  Hopefully I’ll get to go one day so I can contribute to our collection.


I couldn’t resist throwing together some egg salad while watching on Saturday.  It was delicious! I know this isn’t actually the recipe they use – I hear Augusta National’s recipe is super simple: eggs, mayo, S&P.  I used the kitchen sink method, however, and it worked out splendidly.

Masters Egg Salad


– 6 hard boiled eggs, chopped
– 2 tablespoons Duke’s Mayo
– 1 tablespoon pickle relish
– 1/2 teaspoon onion powder
– 1 tablespoon rice wine vinegar
– splash Worcestershire sauce
– salt and pepper to taste


Mix it up and enjoy!  Best served on old fashioned white bread and cut into four small triangles.


I’m still pulling for our Panhandle boy, Bubba Watson, on this final round.

Cheers, and Happy Masters Sunday!

Until Next Time