I have to admit, I think in my whole 26 years of living, I’ve only dyed easter eggs a few times. It just wasn’t something that we did as kids – instead we had Easter egg hunts outside or would have to follow the trail of jelly beans for what felt like miles before we actually found our baskets.
As I’ve gotten older, Easter has become less about the candy and fun goodies and more about the food. Now, whenever we come together as a family for Easter, my mom is all about serving a gourmet meal.
Today for example, we’re having a grilled butterflied leg of lamb, grilled asparagus, roasted chili mashed sweet potatoes and a warm spinach salad. It’s become yet another holiday where we get to cook something special. Something a little fancy, even.
But if you’re anything like my family, gourmet meals wipe you out and make you feel like you need a little break from the kitchen. Am I right? The last thing you want to do is think about what you’re going to make on tomorrow or Tuesday (for breakfast, lunch or dinner). I totally get it, I’m in the same boat.
Luckily, for those of you who did dye eggs for Easter, then you’ve got the perfect vessel for a quick, easy and delicious lunch or dinner for the next few days!
Instead of wasting all those hard boiled eggs, why not turn them into something magnificent? Traditional uses include:
Topping on any salad
A traditional salad nicoise
An open-faced breakfast sandwich
Chopped in a breakfast burrito
a luscious egg salad
Egg salad has always been one of my go-to sandwich fillings. It’s a nice change of pace from traditional turkey, ham or just straight veggies, and it’s one of those you can totally spice up with other flavors. This particular recipe is now my favorite preparation. It’s spice with dijon mustard and hot sauce, peppered with crunchy quinoa and simply perfect served between two slices of toasted bread.
The base of the sandwich in these pictures is my high-protein quinoa bread. As many of you know, I used to buy gluten-free sandwich bread at the store (at a mere $7.00/loaf), but once I started experimenting with baking my own, I quickly realized that bread is not only really easy to make, but also can be made so much healthier.
And I’m so happy that so many of you have also discovered the same thing. It makes the most amazing sandwiches (especially when toasted!). Soft texture, a nutty, whole-grain flavor and lots of high-protein flours. Check out the comments section for some great substitution ideas.
Anyway, this particular sammy isn’t about the bread. It’s about the filling.
A rich, creamy egg salad made using your leftover easter eggs! Typical egg salad is made with just eggs, mayo, salt and pepper, but this time around we’ve added a few extras to give it a little kick. Mustard brings a spicy, almost tangy and complex flavor. Sriracha sauce brings heat. And quinoa adds a slightly crunch which is quite welcome.
And what’s perfect about egg salad is that it not only makes delicious sandwiches (lunch inspiration for tomorrow?), but also makes a wonderful topping to salads or even just a simple, protein-rich side dish or breakfast. Whichever way you enjoy this easter egg salad, you’ll be glad to not waste all those eggs you bought
- 4 hard-boiled eggs
- ½ cup cooked quinoa
- 2 tablespoons mayo
- 1 tablespoon dijon mustard
- 2 teaspoons sriracha sauce
- Salt & pepper to taste
- 4 slices of gluten-free, high-protein quinoa bread
- 2 - 3 slices green leaf lettuce
- Mash eggs in a large mixing bowl. Add quinoa, mayo, mustard and sriracha. Mix to combine and season with salt and pepper. Set aside.
- Toast bread to desired crispiness. Top two slices of bread with lettuce leaves. Top lettuce with half of egg salad mixture, top with other slices of bread and serve.