Once you have dyed all those Easter eggs and aren't sure what to do with them, make these fantastic egg salad sandwiches for lunch. My family, normally ones to turn up their noses at the very idea of egg salad, gobbled them down in about thirty seconds flat, and asked for more! They are also really good in a lunch box, but make sure to pack the bread and the filling in different containers, or the moisture from the filling will make the bread go soggy. You can get creative with the breads and use mini bagels, pita, or even crackers, and be sure to include a spoon.
Ingredients:
2 tbsps plain yogurt, or more if you wish (I used Greek yogurt, because it's so thick.)
salt and fresh cracked pepper
2 tbsps chopped fresh dill or chives, and a small pinch of fresh thyme (I used 1 tbsp each dill and chives.)
4 slices artisan bread
unsalted butter
1 clove garlic, peeled
4 large hard boiled eggs, cooled
In a bowl, mix together the yogurt, salt and pepper, then herbs. Set aside.
Toast the bread. When it's nice and golden, butter it very lightly and rub with the garlic clove. Set aside.
In a bowl, coarsely mash up the eggs. You want some texture, so leave some pieces bigger, some small, etc. Gently mix in the yogurt mixture. You don't have to use it all, but mix in enough to get it where you like it.
Mound the egg mixture on the toasted bread and serve immediately.
Serves 2-4
Adapted from Super Natural Every Day
Want more egg-cellent egg recipes that can be whipped up quickly? You'll find more here.
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