Yellow squash is hollowed out and filled with egg salad. A great way to use leftover Easter eggs.

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Recipe Summary

prep:
15 mins
cook:
1 min
additional:
4 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.

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  • In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.

  • Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.

Nutrition Facts

151 calories; protein 7.5g 15% DV; carbohydrates 9.2g 3% DV; fat 10g 15% DV; cholesterol 148mg 49% DV; sodium 283.5mg 11% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2016
I read over the ingredient list and then read the reviews (all negative up to this point) and was determined to see if this could possibly be as bad as others made it out to be. The only one change I made is that instead of blanching the squash in boiling water I chose to put it sliced side down in a skillet until it got some char on it. The green olive was a tad overpowering but other than that I honestly thought this recipe was really good. Most egg salads have way too much mayo going on in my opinion and this was just right. I think this would be good with black olives as well but then you would lose the tang that the green olives brings. Maybe if you were to use black you could swap out 1 of the tablespoons of mayo for yellow mustard? I don't know but what I do know is that this recipe deserves a better rating that what it has. The salad is flavorful and full of crunch and pairs nicely with plain old boring squash. I think this would work very nicely in avocado cups too. Just my two cents... Read More
(1)

Most helpful critical review

Rating: 2 stars
08/04/2005
No Thank You!! Read More
(17)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 2 stars
08/04/2005
No Thank You!! Read More
(17)
Rating: 2 stars
03/28/2005
I had high hopes for this recipe because the egg salad had so many yummy ingredients but eating the salad along with the squash made it all really bland. I have a lot of leftovers so I am going to remove the egg salad and add more chopped eggs and other ingredients and eat it with bread. Read More
(12)
Rating: 1 stars
06/11/2005
Too much spice!! Read More
(10)
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Rating: 1 stars
09/08/2009
Sorry I didn't care for it. Read More
(4)
Rating: 5 stars
07/02/2016
I read over the ingredient list and then read the reviews (all negative up to this point) and was determined to see if this could possibly be as bad as others made it out to be. The only one change I made is that instead of blanching the squash in boiling water I chose to put it sliced side down in a skillet until it got some char on it. The green olive was a tad overpowering but other than that I honestly thought this recipe was really good. Most egg salads have way too much mayo going on in my opinion and this was just right. I think this would be good with black olives as well but then you would lose the tang that the green olives brings. Maybe if you were to use black you could swap out 1 of the tablespoons of mayo for yellow mustard? I don't know but what I do know is that this recipe deserves a better rating that what it has. The salad is flavorful and full of crunch and pairs nicely with plain old boring squash. I think this would work very nicely in avocado cups too. Just my two cents... Read More
(1)
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