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Perfect to use up leftover hard-boiled eggs, this salad is quick, satisfying, and kid-approved. We love it scooped onto crackers or piled onto a slice of grilled sourdough for a protein-packed lunch that feels effortless.
6 large hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 tablespoon sherry vinegar, homemade vinegar (p. 335), or pickle juice
½ cup chopped celery, pickles, or both
3 tablespoons chopped herbs (e.g. parsley, tarragon, or dill)
½ teaspoon salt
SERVES
ACTIVE TIME
TOTAL TIME
Perfect to use up leftover hard-boiled eggs, this salad is quick, satisfying, and kid-approved. We love it scooped onto crackers or piled onto a slice of grilled sourdough for a protein-packed lunch that feels effortless.
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© eating for life 2026
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