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Not sure what to do with all those hard-boiled eggs your kids got during fun Easter egg hunts? Make salad!

WE always dyed dozens of hard-boiled eggs for Easter. The next day, my brother and I would race around the backyard, plucking the eggs out of monkey grass, off the fence railings, from inside flower pots, and filling up our baskets as fast as we could.

Easter was the ultimate competition. The prize? I don’t even remember. The fun was the race around the yard.

Afterwards, we had all of these eggs, which Mom had to do something with. Deviled eggs were her default, but she often made egg salad, too, which we took to our grandparents’ house in Oklahoma for a picnic lunch later that day.

Which got me to thinking about egg salad and how homey – and easy – it is. And the perfect way to use the decorated, hunted, and gathered eggs.

In France, where the love of the egg is unsurpassed – you find eggs on sandwiches (Croque Madame), on and in salads, on burgers and mixed into steak tartare, and in the many different types of quiches available at the boulangeries.

Living in Paris has opened me up to the possibilities of combining eggs with just about anything, which is how I came up with these four new takes on egg salad, below.

It’s a great way to enjoy your Easter eggs, or a half-dozen hard-boiled eggs any other day of the year.

1. Egg Salad Fancy Schmancy. Click for recipe

RECIPE

2. Egg Salad Tex-Mexy. Click for recipe

RECIPE

3. Egg Salad Mediterraneo. Click for recipe

RECIPE

4. Egg Salad Frenchy. Click for recipe

RECIPE

Ellise Pierce is the author of Cowgirl Chef: Texas Cooking with a French Accent. Main photo copyright of AFP.

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