Eat: Easter Egg Salad/Deviled Eggs

The flock is back from a visit to the country and now is on high production to get ready for Easter! So much food to make, so little time! Even if you don’t celebrate Easter, this recipe is great to make now that warmer months are here. This time of year our urban flock is in production overdrive so we always have too many eggs!

The secret ingredient? Robert Rothschild Farm Raspberry Honey Mustard pretzel dip. This dip can turn on even the most ardent egg salad hater into a fan. Having Easter at someone else’s home? Bring this dish to share! It “keeps” well!

You can usually find this dip in a gourmet or nicer grocery store, but I’ve also found it at local chains like Safeway and Fry’s. Here is the recipe for the egg salad, but for the deviled eggs, just use less mayo, and don’t add capers or onion. I also prefer more vinegar, more dip…. and occasionally add tomato. Make the deviled eggs or egg salad as you normally would, using these ingredients and consider adding your own from your garden!

 

2 tbsp salt
12 eggs
3 tbsp mayonnaise
2 tbsp Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
1 tsp white vinegar
1 tsp dill, minced (sometimes basil or fennel works too)
1 tsp capers, minced
2 tsp red onion, minced
salt and pepper to taste


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5 thoughts on “Eat: Easter Egg Salad/Deviled Eggs

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