By contributor Ashley T. Strickland, Oxmoor House Food Editor
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
One of my favorite memories growing up is dyeing Easter eggs with my sister for the church Easter Egg Hunt. As we got older, the kits you could buy got more sophisticated—special crayons to write messages before the eggs were dyed, decorative cellophane wrappers, and glitter were some of my favorites. There was always one problem though. We were always left with dozens of hard-boiled eggs that were pretty to look at, but after eating the umpteenth egg salad sandwich, I was over it. So, if you get stuck in the same predicament as my family did this Easter, check out some of these recipes:
- Deviled eggs are one of my favorite things to make, and I will always have them at any party I host. Be sure to try one of the twists on the traditional take.
- Update your egg salad sandwich with this lower calorie BLT version from Cooking Light.
- Or, try this yummy composed French salad from Sunset with briny olives, crunchy green beans, and flaky poached salmon.
Wishing you and yours a very happy holiday weekend!