National Egg Salad Week

National Egg Salad Week is observed for the seven days following Easter, giving leftover hard-cooked Easter eggs a delicious second act. Eggs decorated for Easter may be peeled, chopped, and mixed into egg salad for sandwiches or a simple meal. One account suggests that the week was designated because households often have eggs left over after Easter and look for resourceful ways to use them, though its exact origin is not documented. Fill Your Plate describes the week’s timing and connection to leftover eggs.

Egg salad’s exact creator and creation date are unknown, but it was most likely created sometime in the 1800s. A typical version combines chopped eggs with mayonnaise, mustard, minced vegetables, and spices. Additions such as celery, onions, pickles, relish, cucumber, cheese, or bacon can give the salad extra flavor, while bread, toast, tortillas, or hollowed-out tomatoes offer different ways to serve it. The Macomb Daily shares several serving ideas.

When using decorated Easter eggs, eat only those colored with food-safe materials. Discard eggs that are cracked or have remained at room temperature for more than two hours. Washington FAMILY provides these food-safety reminders.

How to Observe National Egg Salad Week

Celebrate by peeling and chopping leftover hard-cooked Easter eggs, then mixing them with mayonnaise, mustard, salt, pepper, and any additions you enjoy. Try celery, onions, pickles, relish, cucumber, cheese, bacon, or herbs, and serve the egg salad on bread, toast, a tortilla, lettuce, or in a hollowed-out tomato. Use only eggs decorated with food-safe materials, and discard eggs that are cracked or have been left at room temperature for more than two hours.

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