For Kids Easter Egg Salad
Brighten up your Easter celebration with this fun and festive "For Kids Easter Egg Salad" recipe! Featuring vibrantly dyed hard-boiled eggs stuffed with a creamy, kid-approved yolk mixture made with mayonnaise, mustard, and a hint of sweet pickle relish, this playful dish is as delicious as it is eye-catching. The addition of colorful food coloring transforms ordinary eggs into whimsical holiday treats, while crunchy carrot and celery sticks add a healthy and decorative touch to the platter. Perfect for little ones and grown-ups alike, this quick and easy Easter recipe is ready in just 20 minutes, making it an ideal side dish or snack for your springtime festivities. Celebrate the season with this cheerful and creative twist on traditional egg salad!
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Recipe Information
Ingredients
- 6 pieces hard-boiled eggs
- 0.5 cups mayonnaise
- 1 tablespoon yellow mustard
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons sweet pickle relish
- 0.5 cups carrot sticks
- 0.5 cups celery sticks
- as needed food coloring (various colors)
- 1 tablespoon per color white vinegar (for dyeing eggs)
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water is boiling, cover the saucepan, lower the heat, and simmer for 9-12 minutes.
Drain the eggs and immediately transfer them to a bowl of ice water to shock them and make peeling easier. Let them sit for about 5 minutes.
Peel the cooled eggs carefully. Slice each one in half and remove the yolks, setting them aside in a bowl.
Prepare small bowls with different colors of food coloring mixed with water and 1 tablespoon of white vinegar per bowl.
Dip the egg whites into the bowls to dye them in fun Easter colors. Once they reach the desired color, remove them and place them on a paper towel to dry.
Mash the egg yolks with a fork in a mixing bowl. Add mayonnaise, yellow mustard, salt, black pepper, and sweet pickle relish. Mix until smooth and creamy.
Spoon or pipe the yolk mixture back into the dyed egg whites. Arrange them on a platter for serving.
On the plate, place carrot sticks and celery sticks around the eggs to create a colorful and kid-friendly presentation.
Serve this Easter egg salad as a festive side dish or snack!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
