Easter Eggs — from Baskets to Bread

What will you do with all those beautifully decorated hard-boiled eggs? Make lunch,* of course!

Chopped hard-boiled eggs

Photograph © Jason Houston

Egg Salad Sandwich

This high-protein low-carb salad has gotten a bad rap because of gloppy deli versions served on soggy bread. But oh, how wonderful an egg salad can be when well made, with its bright yellow yolk, flecks of herbs, and a bit of mayonnaise as the tie that binds. This basic salad can be embellished with many flavorings — crumbly bacon, a chopped pickle, diced red bell pepper, capers, olives, chives, dill, or a sprinkling of curry powder. Serve with lettuce, and maybe cheese and tomato, on hearty bread sliced on the thin side. Toasting the bread will help prevent sogginess.

Ingredients

4 hard-boiled eggs, peeled
1/4 cup mayonnaise
1 celery stalk, strings removed, diced
1/2 small yellow onion, minced
1/2 red bell pepper, finely diced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 slices whole-grain bread
Lettuce

Makes 2 sandwiches

How to Make

Coarsely chop the eggs or lightly mash them in a medium bowl. Add the mayonnaise and blend. Add the celery, onion, bell pepper, mustard, and salt and pepper to taste.
Toast the bread, place some lettuce on two slices, top with the egg salad, then top with the remaining two slices of bread. Serve immediately.

Recipe from The Fresh Egg Cookbook by Jennifer Trainer Thompson © 2012. All rights reserved.

Chopped hard-boiled eggs
Photograph © Jason Houston

Egg Salad, Take Two

Ingredients

3 hard-boiled eggs, peeled
15 pimiento-stuffed green olives, coarsely chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon minced onion
Salt and freshly ground black or white pepper

Makes 2 sandwiches

How to Make

Coarsely chop the eggs or lightly mash them in a medium bowl. Add the olives, mayonnaise, mustard, parsley, onion, and salt and pepper to taste, and blend.

Recipe from The Fresh Egg Cookbook by Jennifer Trainer Thompson © 2012. All rights reserved.

*Use only hard-boiled eggs that have been properly refrigerated for these recipes. DO NOT use eggs that have been left out at room temperature.