This past weekend was Orthodox Christian Easter, which means that my kitchen is overflowing with tsoureki (Greek sweet bread), chocolate bunnies, and hardboiled eggs.
Lots and lots of hardboiled eggs.
Which is definitely not a bad thing because I love hardboiled eggs. They are my go-to morning snack at work and one of my favorite salad fixin’s. But I wanted to come up with something different to use up all those leftover eggs, because eating salad nicoise every day can get a little boring.
After some thinking, a classic sandwich popped into my mind.
Egg Salad!
Okay, I know what you’re thinking… ugh, egg salad! Who likes egg salad?
But trust me. This one is a keeper.
Minimal mayo and a lot of delicious add-ins give this egg salad a kick and keep it from being super intense and egg-y. Even my dad, who normally despises egg salad, said that this sandwich was good and actually ate a whole half! (seriously, that was the biggest compliment ever!)
Once you try this, you will make extra hardboiled eggs just to make this egg salad.
For one sandwich, grab two hardboiled eggs.
Dice them up into small pieces. Some egg salads call for finely chopping the egg, but I really like the texture of the diced egg with the other ingredients.
Add in some salt and pepper. Do not be shy with the pepper – it adds a good bit of kick to the egg salad.
Then dollop in some mayo, some Dijon mustard, and some chopped capers. Capers add a nice brine-y flavor to the egg salad.
Finally, I add in some fresh chopped dill. This is a bit of an interesting ingredient but it really takes the egg salad to another level. Plus, dill and eggs taste wonderful together!
All you need to do is stir thoroughly (and resist the desire to mash everything together – it should be chunky!) and spoon onto your favorite sliced bread that has been toasted. Cut in half…
… and lunch is served!
Definitely a great way to use up all those leftover eggs!!
So, kiddos, what’s your favorite way to use up hardboiled eggs?
Your sandwich makin’ friend,
Catherine
- 2 hard-boiled eggs, chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon capers, chopped
- 1 teaspoon chopped fresh dill
- 2 slices bread, toasted
- In a small bowl, combine eggs, salt, pepper, mayonnaise, mustard, capers, and dill. Stir to combine and taste for seasoning – add in more salt and pepper as desired. Spoon egg salad onto one piece of bread and top with the second piece. Cut in half and serve alongside some raw veggies for an easy lunch!
Leave a Reply