I don’t know about you but after Easter celebrations, I always find myself with an excess of hardboiled eggs. And while I do enjoy a good sliced egg & kielbasa on toast, I can only handle that for so long. Maybe it was the combination of egg dying with my two year old this year and the newborn in our household, but this year I was left with over a dozen eggs! So I had to get creative. I found a somewhat sophisticated new way to eat up those eggs. And the recipe is pretty flexible!
Not-your-average Egg Salad Sandwich (see my notes below!)
- 6 hardboiled eggs, peeled and chopped (I used about 10 large eggs)
- 1/4 cup mayonnaise, plus more for spreading (I used 1/4 cup, plus a few more spoonfuls to taste, even though I don’t like things super mayonanaise-y!)
- 1/2 teaspoon dry mustard powder
- 3 tablespoons diced celery (Since I had more eggs, I used 2 ribs of celery)
- Salt and freshly ground black pepper
- 1 loaf of Delicious Orchards Rustic Italian bread
- 1 small bunch baby arugula
- Dijon mustard for spreading (optional) (This is a must for me!)
- In a large bowl, combine eggs, mayo, mustard powder, celery, salt and pepper to taste. Gently mix until combined.
- Slice Rustic Italian into generous sandwich sizes, and slice through the middle. Toast to your liking.
- Spread dijon mustard onto bottom slice of bread. Add arugula and top with egg salad.
- I’ve thought about adding some tomatoes or red onions for more flavor. Like I mentioned, this recipe is flexible so be creative… and enjoy!