Serves 6 people

Prep time:  35mins

This easy, breezy, and CHEESEY egg salad recipe is a quick and easy way to use up leftover Easter eggs. Make it into finger sandwiches, serve on toasted bread with lettuce, or dip some crackers into it for a satisfying lunch or snack. Customize with your favorite herbs or add-ins like celery, onion, avocado, or bacon.

bon appétit!


1 dozen hard boiled eggs

1 c cheddar cheese, freshly grated 

1 c pepper jack cheese, freshly grated 

1/2 c mayonnaise 

1 tbsp mustard

2 cloves of garlic

1 tsp smoked paprika 

salt and pepper to taste


1. Peel your hard boiled eggs, rinse them off with water to make sure there are no remaining egg shells 

2. Using a julienne blade on a mandoline or a cheese grater, shred up the eggs into small pieces. Using a mandoline will result in larger egg pieces, while a cheese grater will give smaller, more fine pieces - do as you prefer! Transfer to a large mixing bowl.

3. Add in the freshly grated cheeses - this will be about half of a 7oz block of each cheese - you can do 2 cups of one type of cheese, but the pepper jack adds a nice, subtle kick. 

4. Add in the mayonnaise, mustard, press in the garlic cloves (feel free to add more if you like it garlicky!), paprika, and salt & pepper. Mix it all together, making sure all ingredients get evenly distributed. 

5. Serve it up on some toasted bread for egg salad sandwiches, or in a bowl with a side of crackers to eat like a dip!

Cookware used in this recipe

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