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  Fiesta Egg Salad



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12 boiled eggs, peeled
1 carrot, grated
1/2 red pepper and 1/2 yellow pepper, diced
2 ribs celery, diced
3 green onions, chopped OR 1/4 cup red onion, diced
1/4 cup flat leaf parsley, chopped OR 1/4 cup fresh dill, chopped
1/4 cup sweet pickles, chopped OR 1/4 cup sweet relish
1/2 cup mayonnaise
2 tablespoons mustard

Use a potato masher, pastry blender or fork to break up eggs. Mix in remaining ingredients.
Serve immediately or cover tightly and serve well-chilled. Refrigerate leftovers immediately.

Serving Suggestions
Breads—rye, pumpernickel, whole wheat, onion rolls, pita bread, matzoh, sub rolls
Veggies to put on sandwiches—romaine lettuce, alfalfa sprouts, tomato, sliced cucumber,
green, yellow and red pepper strips, olives, radishes
Side dishes—soup, fruit salad, chips

We started this tradition to use up our dyed eggs—the veggies in the salad mirror the colors of
our eggs and the egg whites that get dyed accidentally just add to the fiesta!