I know I can’t be the only one today googling ‘how long do hard boiled eggs keep?’. In case you are one of those people googling too, properly stored hardboiled eggs will last from 1 to 1.5 weeks.
‘Properly stored’ means placing the eggs in a sealed container in the fridge within two hours of boiling them. One and half weeks is good timing for me because, as has been well documented, I am all about celebrating holidays at the last-minute. We made and dyed our Easter eggs on Easter Sunday afternoon last week, so my eggs are still good. 
Easter Egg Salad provides the perfect opportunity to combine two of my favorite things: using up leftovers,and …egg salad. I love egg salad, and my whole family loves it too except for my father who is scarred from having it sent as his school lunch much too often, where it would sit in his locker all morning getting warm and soggy. This was a dark age before cold packs apparently. We don’t serve my dad egg salad.
My favorite everyday egg salad is a simple mustard-y, onion-y mix that I like to eat open-faced on toast. This recipe makes enough for three open face sandwiches piled high.
INGREDIENTS
4 hard-boiled Easter eggs
2 tablespoons Dijon mustard
2.5 tablespoons (give or take) mayonnaise
1 green onion
Pinch Coarsely ground pepper
Pinch salt
Finely slice the eggs lengthwise and crosswise and place in a mixing bowl. Slice the green onion and add it to the bowl (Because I serve the sandwiches open faced, I like to reserve some sliced onion for garnish). Add the mayonnaise, mustard, salt, and pepper. Mix well.
COST
Eggs: $1.66
Dijon mustard: $0.63
Mayonnaise: $0.16
Green Onion: $0.10
Ground Pepper: Negligible
Salt: Negligible
Total: $2.55
Cost per serving: $0.85