Our family here at Boetje’s Foods Inc. is proud to be a part of America’s Heartland. Here in the Midwest we have a large grocery chain known as Hy-Vee Foods. One of their chefs created this egg salad recipe which is a brilliant way to use your leftover Easter eggs. You can read the full original version at the website linked to below, or enjoy the more concise reprint of it here.
6 Large Eggs
2oz Bleu Cheese (½ a small wedge)
2 Tablespoons Boetje’s Mustard
¼ Cup Hy-Vee Mayonnaise
1 Bunch Scallions, Ends Removed and Sliced Thin
½ Teaspoon Each Kosher Salt and Black Pepper
Mix everything but eggs together. Peel eggs & crumble into bite size chunks, add them to the mixture, and Voila’! You have a tangy egg salad everyone loves!
For more serving ideas, check out the original recipe here.