Each year after Easter Sunday, we always have quite a few hard-boiled eggs left over. After all, there’s only so much we can consume on the day.
But nothing goes to waste in our household, if I can help it, and so we continue to enjoy our colourful Easter eggs throughout the week as an addition to our lunchboxes or as a quick afternoon snack if we’re at home.
Not only that, I also make sure we make at least one or two sandwich meals that include sliced, hard-boiled eggs. Our favourites include sliced ham, eggs and tomato and sliced egg, cheese and mayo.
I also often make this egg salad and use that as a spread on toast. It’s only a bit more work, and it’s an ideal choice for a quick lunch or dinner. To make your meal more substantial, you could always add a side salad.
4 hard-boiled Eggs, peeled and chopped
1 Spring Onion, finely chopped
1 Onion, finely chopped
4 Tbsp chopped Gherkins
3-4 Tbsp Mayonnaise
Salt and Pepper to taste
Cayenne Pepper to taste
This time round, I used the Miami Sweet ‘n’ Sour diced gherkins, cherry peppers and onions, which is the only jar of gherkins I had in the fridge, and the Simple Truth Red Alaea Sea Salt, which is absolutely amazing by the way, especially in salads!
Chop the eggs, gherkins, onions and spring onions. Mix well. Add the mayonnaise. Usually about 4 tablespoons of mayonnaise should be enough to bind all the ingredients together, but you can add a bit more to suit your taste. Add the spices to give it a final stir, and your egg salad is ready! Enjoy on a slice of warm toast or a fresh bun.
I particularly like to top my egg salad slice with some avocado, if we have some on hand. Even better yet, I will mash up about ½ of an avocado, spread the avocado on a slice of toast and then top it off with a generous portion of this delicious, homemade egg salad.
As a bit of a variation, try grating some celery to your egg salad or adding ½ tin of drained tuna, or more if you prefer. It all still tastes delicious.
Needless to say this is quite an inexpensive yet filling meal and the ingredients listed here will yield enough to comfortably serve 4 people. Enjoy!
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