Do you have some soon-to-expire eggs in your refrigerator? If so, you can put them to good use by making some egg salad at home.

Of course, a classic egg salad is always a treat. But I have some variations up my sleeve that might just become your new favorite recipes.

One is my Sriracha Style — it has a little bit of heat and some complex flavors thanks to the Dijon mustard. My next one is my Sweet Gherkin Style. If you like pickles, you’ll love this twist! And last is my Cobb Style which can be served alone, on sandwich bread or even atop a halved avocado.

So whether it’s the week after Easter or you’re just craving this tasty side dish, here are three new ways you can use those extra eggs before they spoil.

Egg Salad 3 Ways

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.

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
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)

Instructions

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.
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.
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.

Did one of these egg salad recipe variations catch your eye? What’s great is that they’re all so different, you could have them three nights in a row!

Let me know if you make your own batch at home. I always love to hear how it goes. I’d also like to know if you change them up to make them even better!

From my kitchen to yours,

Jill

Check out some of my recent blogs here:
– Pineapple Bake: The Perfect Side Dish For Ham!
– At-Home Brunch Recipes For Easter
– Spinach Recipes To Make This Spring