I don’t know about you, but our house is full of hard-boiled eggs right now.  I (stupidly) made the regular weekly batch of hard-boiled eggs for Adam’s lunches not realizing I would be getting an entire dozen (beautifully decorated) eggs from Easter.

So now it’s time to eat all the eggs. 

I know egg salad seems super boring.  I remember getting egg salad for lunch as a kid and inwardly screaming because I knew I would be the kid with the smelly lunch.  I also didn’t like mayo as a kid (still only like the teeniest bit of homemade mayo as an adult) so egg salad wasn’t my favorite.

But now?  I dig this super simple dish.  It’s easy to make, lasts awhile, and you can use up a plethora of hard-boiled eggs this way.  I decided to jazz up this version with a little BBQ seasoning I had leftover from when I made pulled pork awhile ago.  It took the egg salad from just ok to mmm… maybe I can share this on the blog. 

If you need to use up all the hard-boiled eggs before they go bad or just need a new twist on an old favorite, try my BBQ Egg Salad.  And give it to your kids for lunch because every child should have the smelly lunch once in their lives.

It builds character.

BBQ Egg Salad- serves 4 

Calories: 321 Total Fat: 31.96g Carbs: .84g Fiber: 0 Protein: 9.4g 

• 6 hard-boiled eggs, peeled
• 1/2 cup mayo (I used this one but this one is also delicious or use your favorite store brand)
• 1 tbsp spicy brown mustard
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried dill
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (more if you like it spicier)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 rib celery or a few pickles, sliced (optional but adds a nice crunch)

1. Mix all the seasonings together.  Add about half to the mayo and stir well.  Set the other half aside
2. Slice the peeled eggs into a large bowl and add the mustard.  With a fork or a meat chopper (I used this one), mash the egg slices.  Add the other half of the BBQ seasoning and mash again.
3. Stir in the mayo and celery/pickles if using, until everything is combined.  Serve right away or keep covered in the fridge until ready to eat.

** You can serve this on your favorite sandwich bread, in lettuce wraps (my favorite), on taco shells, or even in nori wraps!**