Whether it’s the week after Easter, or you’re just looking to use up some soon to expire eggs in your refrigerator, here are 3 new takes on the classic egg salad.

Egg Salad 3 Ways

Ingredients

  • Salt and pepper, to taste
  • Bread slices or rolls, (optional, for serving)
  • Lettuce, tomato slices (optional, for serving)

Sriracha Style:

  • 3/4 cup mayonnaise
  • 3 Tbsp Dijon mustard
  • 1/4 cup Sriracha sauce
  • 8 hard-cooked eggs, chopped
  • 4 basil leaves, rolled and sliced into small strips
  • 1/2 cup celery, finely diced
  • 1/4 cup celery leaves, finely sliced
  • 1/4 cup roasted red peppers, chopped

Sweet Gherkin Style:

  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 Tbsp gherkin pickle juice from jar
  • 8 hard-cooked eggs, chopped
  • 8 gherkin pickles, finely diced
  • 1/2 cup chopped celery
  • 1/4 cup finely diced sweet Vidalia onion

Cobb Style:

  • 4 slices of bacon or turkey bacon
  • 3/4 cup of fat-free Greek Yogurt (I like Fage)
  • 2 tsp lemon juice
  • 2 Tbsp powdered ranch seasoning mix
  • 12 hard-cooked eggs, yolks removed and whites cubed
  • 1 ripe avocado, peeled, cubed and sprinkled with lemon juice to prevent discoloration
  • 1 tomato, halved, seeds and juice squeezed out, and finely diced
  • 1/8 head of iceberg lettuce, sliced into thin strips
  • 1/2 red onion, finely diced
  • 1 oz crumbled blue cheese (optional)

Directions

  1. To prepare the Sriracha Style, combine the mayonnaise, Dijon mustard, and Sriracha sauce. Taste the sauce to judge the “heat.” If you would prefer it hotter, add more Sriracha. Combine the eggs, basil leaves, celery, celery leaves, and roasted red peppers in a medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
  2. To prepare the Sweet Gherkin Style, combine the mayonnaise, Dijon mustard, and pickle juice in a medium-size bowl. Combine the eggs, pickles, celery, and onion in medium-size bowl. Gently fold in the mayonnaise mixture. Season with salt and pepper, to taste.
  3. To prepare the Cobb Style, cook the bacon until crisp in a large skillet. Drain on a paper-towel lined plate and crumble. Combine the yogurt, lemon juice, and ranch seasoning mix in a medium-size bowl. Combine the eggs, avocado, bacon, tomatoes, lettuce, and onion in a separate bowl. Gently fold in the yogurt mixture. Garnish with the blue cheese, if desired, and season with salt and pepper, to taste.