The bunny has come and gone. The family egg hunt and brunch is over. I, on the other hand have a truckload of green bunny grass to clean up and a dozen colored eggs left in the fridge.
Call me weird but the only thing on my mind at the moment is an egg salad sandwich.
I absolutely love them and the day after Easter–it’s my kind of “holiday”. The recipe is simple and delicious with a bit of Dijon mustard and green scallions for kick and crunch. The fun comes when chopping up the leftover eggs stained brilliant shades of blue, green, pink, orange and yellow. Edible confetti.
Easter egg salad has been a family favorite at my house since the kids were tiny. As toddlers, they dropped and cracked lots of eggs on their way in and out of the dye pots. When peeling the eggs, we all discovered the interiors were stained the same colors! What fun. From then on everyone began cracking and peeling the eggs and a tradition was born.
Today, Sammy kept buzzing around the kitchen waiting for me to whip up the egg salad for lunch. Silly boy. I put him to work.
Before he knew it, I pulled up the stool and handed him an egg to peel. Let’s make this together.
Here, let me show you how to chop the egg with a big, sharp knife. Don’t worry, I’ll hold your hand.
Place the eggs, mayo, mustard, scallions and salt and pepper in the bowl. Mix it up gently.
Now spread it all around the first piece of bread. It’s OK to slop it over a little.
“Here, Ma—I made you a sandwich—it’s the best one ever.” And so it was, for more than one reason.
Print out a copy of Easter Egg Salad Sandwiches for your convenience.