Annie's Easter Egg Salad
Ingredients
Instructions
EASTER EGG SALAD
This is something I grew up with at Easter time. My Mom always made it and I do now too. Every year at Easter, someone asks me if I'm going to make the "Easter Egg Salad" again this year. So here it is for all of you with my wishes for the most blessed and happy Easter!
COLESLAW
Shred 3 cups of cabbage extra fine using chef's knife, grater, or
food processor. To avoid last minute fuss, toss cabbage with ice
cubes; hold in refrigerator 1 hour. Remove ice; drain. Then add
about 1/4 c. diced green pepper, and about 1/4 c. diced scallions.
To make the dressing: I use mayonnaise, a little vinegar, salt
and pepper. I don't really know the exact amounts--just so the
cabbage mix isn't dry. After you've mixed your dressing...put a
few drops of green food coloring in it. You want the coleslaw to
resemble grass--not TOO green, or nobody will eat it. Then pour
the dressing into the cabbage mix and store in the refrigerator.
EASTER EGGS
Hard boil about 6 eggs. When they are done and cool, PEEL the shells off the eggs. Get yourself some Easter egg dye, and get it already to dye the eggs. Now, dye the PEELED eggs and set them aside to dry. I leave some of them in the dye longer. That way, you have some pastel eggs and some more vibrant colors. When they have dried, cut them in half and scoop out the yolks and make deviled eggs. I use the yolks, mayonnaise, yellow mustard, a little sweet pickle relish, and salt and pepper. Stuff the dyed eggs and when you're ready to serve dinner, put the coleslaw on
a platter and set the deviled Easter eggs on top. This can be doubled if you need to feed a crowd. Our crowd LOVES it, so I make a lot and tons of deviled Easter Eggs! There you have it... Easter Egg Salad!
This is something I grew up with at Easter time. My Mom always made it and I do now too. Every year at Easter, someone asks me if I'm going to make the "Easter Egg Salad" again this year. So here it is for all of you with my wishes for the most blessed and happy Easter!
COLESLAW
Shred 3 cups of cabbage extra fine using chef's knife, grater, or
food processor. To avoid last minute fuss, toss cabbage with ice
cubes; hold in refrigerator 1 hour. Remove ice; drain. Then add
about 1/4 c. diced green pepper, and about 1/4 c. diced scallions.
To make the dressing: I use mayonnaise, a little vinegar, salt
and pepper. I don't really know the exact amounts--just so the
cabbage mix isn't dry. After you've mixed your dressing...put a
few drops of green food coloring in it. You want the coleslaw to
resemble grass--not TOO green, or nobody will eat it. Then pour
the dressing into the cabbage mix and store in the refrigerator.
EASTER EGGS
Hard boil about 6 eggs. When they are done and cool, PEEL the shells off the eggs. Get yourself some Easter egg dye, and get it already to dye the eggs. Now, dye the PEELED eggs and set them aside to dry. I leave some of them in the dye longer. That way, you have some pastel eggs and some more vibrant colors. When they have dried, cut them in half and scoop out the yolks and make deviled eggs. I use the yolks, mayonnaise, yellow mustard, a little sweet pickle relish, and salt and pepper. Stuff the dyed eggs and when you're ready to serve dinner, put the coleslaw on
a platter and set the deviled Easter eggs on top. This can be doubled if you need to feed a crowd. Our crowd LOVES it, so I make a lot and tons of deviled Easter Eggs! There you have it... Easter Egg Salad!
Recipe Info
Views
1,156
Rating
Date
May 14, 2004
Categories
Holidays