Egg Salad for Easter Monday

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

9 egg (s)
3 tablespoon mayonnaise (light salad cream)
2 teaspoons mustard, medium hot
4 small pickles, sweet and sour
0.5 ½ cup cucumber liquid
salt and pepper
Parsley or similar herbs to taste

Instructions

Peel the Easter eggs and chop them roughly with a fork in a bowl. Next add the salad cream, mustard and cucumber water. Dice the pickles and mix in. Finally, season with salt, pepper and herbs.
Also tastes good with small cheese cubes or as a spread (a little less cucumber water).
The lighter variant can be made with low-fat yogurt.
The recipe came about when we saw the countless remaining colored eggs from Easter Sunday. The ideal way of recycling for everyone who has not been able to see boiled eggs since Good Friday. Even the little ones enjoy it (my son is 2 and loves his Ossa-eia-lat).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.