Egg salad gets pepped up with black olives, pimentos, salami, scallions, and parsley (recipe here).
A bowl of this protein packed Confetti Egg Salad is the perfect thing to have on hand in the fridge during lambing season, when meal times can be erratic and you never know how long a trip to the barn is going to take. It's a fun dish for a picnic or potluck and makes a great after school snack.
I've been mixing up batches of it since 2007, when I found the recipe in one of my favorite books, The Artist's Palate: Cooking with the World's Great Artists, which I raved about in Feeding My Addictions and a Simple Pasta Recipe Recipe: Linguine with Olive Oil, Garlic, Pecorino Romano, and Parsley. (Used copies of this beautiful, full color hardcover are currently available on amazon.com starting at just $7.31). I added scallions and parsley to the original version for even more confetti color and flavor.
The grated eggs give it a very nice, spread-like texture, and you can adjust the amount of mayonnaise to suit your taste. Put it on crackers, use it as a sandwich filling (perhaps on some freshly baked, easy to make Farmhouse White Bread?) or eat it straight out of a little dish with a spoon. It tastes even better if allowed to chill for a couple of hours before serving.
Still hungry—or already out of eggs? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.