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Leftover eggs? No problem, make egg salad with them

Susan Selasky, Detroit Free Press on

Published in Entertaining

1 tablespoons chopped fresh dill, optional

A few drops of caper juice

Salt and freshly ground black pepper to taste or favorite all purpose seasoning such as Morton Nature's Seasons Seasoning Blend

Coarsely chop the eggs and place in a bowl. Add the mayonnaise, mustard, green onions, celery, capers and dill. Stir to combine taking care not the mash up the eggs too much. You want chunks of visible egg.

Season to taste with a few dribbles of caper juice, salt and pepper or other seasoning. Taste and adjust seasoning. The mixture should be not too wet or dry, yet creamy enough be spreadable.

 

Spread several heaping tablespoonfuls on two slices of bread and serve as a sandwich. Or serve open-face on toasted bread slices, a bed of lettuce or with crackers.

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(From and tested by Susan Selasky for the Free Press Test Kitchen.)