If your house is anything like mine, you must have a dozen or so dyed Easter Eggs lying around and what better way to use up those eggs, than with a Springtime Egg Salad. Egg Salad is something most of us already know how to make, but today – with hard boiled eggs still on the brain – I thought I would share my recipe.
Egg salad is usually a mixture of chopped eggs and herbs with a dollop or two of mayonnaise. What makes my egg salad truly satisfying, is a spoonful of good Dijon mustard, dried thyme leaves and chopped capers. This mix of ingredients, adds an herbal note of Spring and a slight tang. I tend to use light mayonnaise, instead of full fat mayo to make it less heavy, so you can actually taste the eggs.
This salad is a perfect lunchtime treat layered between two slices of multi-grain bread or on top of fresh greens at a ladies luncheon or picnic – just make sure to keep the salad cold. Also, Springtime Egg Salad makes a great dip with crackers before a casual party or barbecue.
12 hard boiled eggs, peeled
1 tablespoon capers
2 stalks celery
1/2 cup light mayonnaise + more for bread
1 tablespoon Dijon mustard
1 teaspoon dried thyme leaves
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
multi-grain bread, optional
mixed greens, optional
1. Peel eggs and dice into chunks, add to a large bowl. Slice the celery very thinly and rough chop the capers.
2. Add the capers and celery to the diced eggs, along with the mayonnaise, mustard, thyme, paprika, salt and pepper. Stir until the salad is combined.
3. If making sandwiches, spread a thin layer of mayonnaise on top of each slice of bread and dollop about 1/2 cup of Springtime Egg Salad on top. Slice the sandwich in half and serve with fresh fruit.