National Egg Salad Week is the full week right after Easter. Can you guess why…… could it be all the leftover Easter eggs just staring at you from the refrigerator? Transform them into something special this week and let the celebration continue!
Smoked Salmon & Egg Salad Tartines
Inspired by Ina Garten
Ingredients:
6 hard boiled eggs (recipe below if not leftover Easter eggs)
1/3 cup mayonnaise
2 teaspoons whole-grain mustard
2 teaspoons red onion, minced
1 tablespoons minced fresh dill, plus sprigs for garnish
1 tablespoon capers, rough chopped
¼ tsp salt and pepper (to taste)
8 slices 7-grain bread or round French bread
8 slices smoked salmon
Directions:
Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water.
To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.
Add the mayonnaise, mustard, onion, capers, dill, salt, and pepper. Combine lightly with a fork. Toast the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Bacon & Cheddar Deviled Eggs
Ingredients:
12 hard boiled eggs
1/2 cup mayonnaise
1/3 cup sour cream
1-1/2 tsp. Dijon mustard
1/3 cup crumbled cooked bacon, reserve some to sprinkle on top
1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
1/4 tsp. salt & pepper
2 Tbsp. chopped fresh chives
Directions:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, sour cream, Dijon mustard, crumbled bacon, and cheddar. Salt and pepper to taste. Spoon or pipe the filling back into egg white and sprinkle with crumbled bacon and chives. Cover and refrigerate at least one hour before serving.
- 6 hard boiled eggs (recipe below if not leftover Easter eggs)
- 1/3 cup mayonnaise
- 2 teaspoons whole-grain mustard
- 2 teaspoons red onion, minced
- 1 tablespoons minced fresh dill, plus sprigs for garnish
- 1 tablespoon capers, rough chopped
- ¼ tsp salt and pepper (to taste)
- 8 slices 7-grain bread or round French bread
- 8 slices smoked salmon
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water.
- To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.
- Add the mayonnaise, mustard, onion, capers, dill, salt, and pepper. Combine lightly with a fork.
- Toast the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1-1/2 tsp. Dijon mustard
- 1/3 cup crumbled cooked bacon, reserve some to sprinkle on top
- 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
- 1/4 tsp. salt & pepper
- 2 Tbsp. chopped fresh chives
- Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside.
- Mash the yolks with the back of a fork and add mayonnaise, sour cream, Dijon mustard, crumbled bacon, and cheddar. Salt and pepper to taste.
- Spoon or pipe the filling back into egg white and sprinkle with crumbled bacon and chives. Cover and refrigerate at least one hour before serving.
