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Marilyn has a great idea for using up those leftover colored eggs!

Easy Egg Salad

6 hard boiled eggs
1\3 cup finely diced sweet onion
1\4 cup sweet pickle relish
2 Tbsps sweet pickle juice
1\4 cup mayo
2 Tbsps chopped fresh parsley
salt to taste
1\2 loaf fresh Evangeline Maid bread

Peel and finely dice eggs, place in mixing bowl. Add onion and pickle relish. Mix pickle juice and mayo until creamy. Sprinkle in parsley and blend all ingredients together. Season with salt.

For each sandwich, spread 2 slices of bread with a little extra mayo, place a good portion of salad on top then cover with second slice. Following tradition, sandwiches will be a little tricky to eat (messy.) Serve with good potato chips. Have a blessed Easter!

Enjoy and Cook Dat,