Recipe of the week: 9 ideas to spice up egg salad sandwiches

Put your own spin on egg salad sandwiches. Photo from Teri Lyn Fisher.
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Put your own spin on egg salad sandwiches. Photo from Teri Lyn Fisher.
Put your own spin on egg salad sandwiches. Photo from Teri Lyn Fisher.

Put your own spin on egg salad sandwiches. Photo from Teri Lyn Fisher.

If the Easter bunny visited your house this morning, you probably have more hard-boiled eggs than you know what to do with at the moment. (Either that or you have more chocolates and candies than you can eat in a week.)

Deviled eggs and egg salad sandwiches might be the easiest and most popular way to put those perfect little eggs to use (as long as they weren’t left outside for too long).

In their new book, “The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night” (Ten Speed Press, $18.99), authors Teri Lyn Fisher and Jenny Park share their ideas for the many ways you can spice them up.

With deviled eggs, you’d remove the yolks and blend them with some of the other ingredients called for in the salad recipe and then add a scoop of the filling to the hollowed egg white, but if you’re not fussy about presentation, it’s a lot easier to simply chop the boiled eggs and mix them straight with the other ingredients to serve as a dip or on bread for a sandwich.

Egg Salad Sandwiches

8 hard-boiled eggs
2 Tbsp. diced dill pickle
3 Tbsp. mayonnaise
2 tsp. Dijon mustard
1 1/2 tsp. thinly sliced fresh chives
1/2 tsp. cider vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 slices country white bread, lightly toasted

Peel and chop the eggs and place in a bowl. Add the pickle, mayonnaise, mustard, chives, vinegar, salt, and pepper and mix well.

Divide the egg salad evenly among 4 toast slices and top with the remaining 4 toast slices. Press gently and then cut each sandwich in half. Serves 4.

Variations

Caper and Dill: Stir 1 Tbsp. diced capers and 1 1/2 tsp. minced fresh dill into the egg mixture.

Olive and Whole-Grain Mustard: Replace the Dijon mustard with 1 1/2 Tbsp. whole-grain mustard and stir 1 1/2 Tbsp. chopped olives and 1 Tbsp. chopped black olives into the egg mixture.

Bacon, Avocado and Red Onion: Replace the hard-boiled eggs with soft-boiled eggs. Omit the chives and stir 2 1/2 Tbsp. crumbled cooked bacon; a quarter of an avocado, peeled and diced; and 1 1/2 Tbsp. minced red onion into the egg mixture.

Four Herb: Reduce the chives to 1 tsp. Stir 1 tsp. each minced fresh thyme, oregano and sage into the egg mixture.

Green Onion and Sesame: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 1 tsp. toasted sesame oil; 1 tsp. sesame seeds, toasted; and 1 1/2 green onions, white and green parts, thinly sliced, into the egg mixture.

Curry: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 2 tsp. curry powder and 1/2 tsp. ground cumin into the egg mixture.

Jalapeño and Cilantro: Stir 2 Tbsp. diced, seeded jalapeño and 1 Tbsp. minced fresh cilantro into the egg mixture.

Egg White: Omit all of the egg yolks, add 2 additional hard-boiled egg whites, and replace the black pepper with white pepper.

— From “The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night” by Teri Lyn Fisher and Jenny Park (Ten Speed Press, $18.99)


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