Egg Salad: Four Sunny Spring Recipes
Egg salad is a deli favorite we can’t seem to get enough of. Whether you’re brown-bagging it for a satisfying lunch at work, making sandwiches for the kids to take to school, or adding a dollop to a green salad for a light supper, egg salad is sunny and packed with good protein.
Some of us like egg salad when it’s back to basics: just chopped hard-cooked eggs and some mayo, piled on slices of crusty bread. But add a few extras (like capers, olives, and herbs) and it becomes an even more colorful, flavorful, and veggie-spiked treat.
Try these variations on the tried and true, and fall in love with egg salad all over again.
Sweet or dill pickle relish and chopped sweet red peppers and a dash of mustard give this egg-and-mayo salad a kick. Served on buttery croissants with red-lettuce leaves, an everyday sandwich takes on a Paris bistro feel.
Salad is the word here! Cucumbers, summer squash, shredded carrot, red onion, and fresh or dried herbs (such as tarragon and basil), plus lettuce, make this egg salad veggie heaven in a wrap.
Take your favorite breakfast combo and give it a twist. Both hard- and soft-cooked eggs mix it up with applewood-smoked bacon and basil leaves, and rest on thick and chewy challah bread, for a sandwich with bright flavor and substance.
When fresh herbs begin popping up all over farmers’ markets (and in your very own garden), punctuate your egg salad with these fragrant and delicious greens. Here, a healthy dose o snipped fresh chives, oregano, and Italian parsley join the chopped eggs and mayo. And to make the roll-ups, sliced crustless white bread is rolled out to become even thinner, and then slathered with the egg salad mixture and rolled to create a delicate and very elegant sandwich (perfect for appetizers or afternoon tea).