There’s just something about spring that makes me want to sing! But I won’t. It’s not pretty! Flowers are showing off their beautiful blossoms. Trees are budding and the grass is turning a vivid green. I love spring and Zippy Egg Salad Dip.
Hello Spring and Zippy Egg Salad
It’s time to shed our winter coats, scarves, and closed-toe shoes and trade them in for lighter fabrics and sandals. I’m going completely off subject, but did you know that scarf has two plurals? Scarves are the preferred form, but scarfs are the original and were more common before the 20th century. Who knew?
We even begin to eat lighter in the spring (thank goodness!). Gone are the heavy stews and comfort foods. Bright, fresh salads, fruits, and spring vegetables make their debut. Even Easter is making an early appearance this year.
I’ve decided to ditch the normal deviled eggs (oh, my!). I’m going to serve my zippy egg salad dip as an appetizer while I’m putting the finishing touches on my Easter spread.
Maybe my zippy dip will keep everyone out of the kitchen! Yes, I’m that person who wants everyone on the other side of the island when I’m cooking. Don’t step foot on my side of the kitchen! Is that weird?
Let’s Make Zippy Egg Salad
This recipe begins with boiled eggs, of course. Place eggs in a large saucepan and cover with water (enough to cover eggs by 1″). Bring to a boil on med/high heat.
Once the water-covered eggs come to a boil, cover saucepan with a lid, remove from heat and set the timer for 18 minutes. When the timer goes off, drain eggs and place under cold running water until cool enough to peel. Perfection!
How to Tell If Eggs Are Fresh
Fill a deep bowl with cold water and place eggs in the bowl. If they sink to the bottom and lay flat on their sides, they are fresh. You will know they are safe to eat if they are a few weeks old because the eggs will stand on one end at the bottom of the bowl. If they float to the surface, they’re no longer fresh enough to eat.
You May Also Like These Salad Recipes
Click on the links below to get the recipes!
- Coconut Carrot Salad
- Cornbread Salad
- Ramen Broccoli Salad
- Cajun Potato Salad
- Pesto Pasta Salad
- Zesty Corn Salad
- Tropical Cheesecake Fruit Salad
- 12 hardboiled eggs, peeled and chopped
- 2 Tablespoons mayonnaise (I always use Dukes)
- 1/2 cup Greek yogurt
- 1/2 teaspoon onion powder
- 1 teaspoon fresh dill
- 1/2 teaspoon garlic powder
- 1 tsp. dijon mustard
- Black pepper and salt to taste
- Garnish with chives, paprika & chopped bacon, if desired
- Chop eggs in a bowl and set aside.
- Mix together mayo, yogurt, dill, onion powder, garlic powder, dijon mustard, salt, pepper and add to chopped eggs. Mix gently.
- Garnish with chives, paprika & chopped, crisp bacon if desired.
- Serve with veggie strips, crackers or baked tortilla chips.
Amount Per Serving Calories 229Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 382mgSodium 377mgCarbohydrates 3gFiber 0gSugar 2gProtein 17g
You can also use this dip for egg salad sandwiches. The dijon mustard adds a little zip. Because I like it spicy, I sometimes add a bit more dijon.
What’s your favorite springtime food?
Have You Tried my Cubed Steak? It’s so good!