Part of our Easter tradition is to dye at least two dozen Easter eggs and then to eat them all week after Easter Sunday. So tonight I made a luscious two course Egg Salad Dinner.
The first course was simple salad of thinly sliced tomatoes lining the lip of a soup bowl with a healthy scoop of egg salad in the center. What a wonderful combination of the juicy, slightly acidic tomato with the creamy luscious egg salad. The color contrast between the yellow egg salad and the red tomato made for a beautiful presentation.
The second course was inspired by all the lovely open-face sandwiches we enjoy so much when in Scandinavia. It started with a slice of good dense whole grain Swedish square bread to which I added a layer of very thinly sliced red tomato that was liberally salted with French sea-salt. And then we added a layer of creamy delicious egg salad. When eaten with a knife and fork, as it should, this makes for a smart main course.
Our recipe for egg salad:
6-8 hard cooked eggs, uniformly cubed
2-3 tablespoons good French Dijon mustard
1 medium onion, diced finely
5-6 ribs of celery, diced finely
Salt and pepper to taste
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