Another food item there seems to be plenty of after Easter are eggs – lots of coloured Easter eggs. As is customary with Greeks, we play this egg cracking game to see who’s egg wins in a game of cracking to see who’s eggs reign supreme.
That’s all good fun but what to do with all the leftover cracked eggs? The obvious – egg salad. My goal here is to give egg salad another chance – offer something different from the deli or far removed from what you may have eaten as a child. Call it a grown up egg salad, with some punch and bold flavours.
There’s mayo, sea salt and please use fresh ground pepper, lots of chives (or scallion greens), diced celery, fresh herbs (was in a tarragon mood today) and mustard and a splash of Worcestershire sauce. For a little umami, I’ve garnished my egg salad with pitted and sliced Kalamata olives – it works!
4 hard boiled eggs
3 Tbsp Mayonnaise
1 Tbsp Worcestershire Sauce
1 stalk of celery, thinly diced
1 Tbsp. chopped fresh tarragon (or dill)
1 tsp Dijon mustard
1/4 cup chopped fresh chives
1/2 tsp sea salt
1 tsp fresh ground pepper
finely chopped chive
finely chopped red onions
sliced Kalamata olives
- Peel your eggs and chop to desired consistency, place in a bowl with the remaining ingredients.
- Adjust for seasoning with salt and ground pepper and place a scoop on lightly toasted bread or bun, garnish with more chives, olives and a sprinkle of sweet paprika.
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