It’s Easter and your fridge is filled with 3 dozen beautifully dyed hard-boiled eggs. Now what? May I offer a suggestion?
Spanish Egg Salad
I love egg salad, it’s simple, inexpensive and very versatile. You can add lots of things to it to change the flavor. I love the smokey kick Spanish paprika adds to the creamy salad. Since the mayonaise doesn’t exactly make this a health food, I use just one slice of good bread and add lots of fresh veggies on top!
2 Tablespoons mayonaise
2 tablespoons finely diced red onion
1/2 teaspoon Pimentón
1 teaspoon fresh lemon juice
Salt and Pepper to taste
Place eggs in a saucepan and cover with 1 inch of cold water. Bring the water to a boil over high heat. As soon as the water boils cover the pan, turn off the heat and leave the pan on the warm burner. Let the eggs sit covered in the hot water for 10 minutes.
(If your burners take an unusually long time to cool move the pan to a different burner or reduce the sitting time by 2 minutes).
Drain, rinse the eggs with cold water, and peel.
Add the diced red onion, mayonaise, Pimentón, lemon juice, salt, pepper and eggs to a bowl. Mash eggs with a fork and mix until combined.
Makes 2 large sandwiches.
Arugula, belgian endive, cucumbers and butter lettuce are great ways to add some crunch and some green veggies on top. Slices of tomato or avocado are also delicious additions.
There are a million ways to make egg salad. Mix it up using your favorite herbs, spices and vegetables.
Happy Easter : )