Lenten Egg Salad

Laura Sowels // Savor Your Saturday


February 22  

As the last Mardi Gras float rolls away and the unclaimed or “uncaught” beads dangle from the tree branches and power lines, we retreat to the silence and simplicity of the Lenten season. I love what Lent challenges us to do as a family. I love to cook, and my family loves to eat what I cook, but during Lent I take that time to strip away those things that may take more of my time, like cooking a big meal. Instead, I simplify my meal selections so that we can focus more on what Christ is calling us to. One of my favorite and most versatile Lenten meals is my egg salad. You can eat it over mixed greens, wrapped with romaine lettuce, made into a sandwich, or just eat it à la carte.


  • 8 hard boiled eggs
  • ½ c mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp yellow mustard
  • salt and pepper to taste


Peel eggs, and place yolks in a separate bowl. Chop egg whites and set aside. Mash yolks, and add mayonnaise, mustard, and seasoning. Mix until smooth. Add chopped egg whites to the yolk mixture. Place in refrigerator for 1-2 hours before serving.

*** Can be made ahead of time and stored in the refrigerator in an airtight container for 3 days

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