Egg salad gets pepped up with black olives, pimentos, salami, scallions, and parsley. Colorful, fun, and it uses up a dozen hard boiled eggs! (recipe here)
I've been making this protein-packed Confetti Egg Salad since 2007 and still love having a bowl of it in the fridge. It's a fun dish for a picnic or potluck, makes a quick and filling lunch, and is a great healthy snack. I've even eaten it for breakfast.
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 Four Hour Baguettes or 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.
© FarmgirlFare.com, where egg production from our old laying hens (who pretty much took all of last summer, fall, and winter off) is miraculously ramping back up—now that we have 15 baby chicks coming in a couple of weeks. I see a lot of egg salad (and fried eggs, and scrambled eggs, and frittatas) in our future.