How fabulous was it to come home from work to Charlie’s egg salad sandwiches, made from eggs laid a couple neighborhoods over? His whip includes a big pinch of paprika, and we spooned the salad onto the pepper-potato bagels I love so much. My contribution was the spicy green stuff that’s everywhere in the garden these days. We ate out back, basking in the sunshine, and watched the tomatoes grow.

Peppery Egg Salad

4 eggs, hard-boiled / 2 tbl minced onion / 1 tsp minced fresh parsley / 1 tsp minced fresh oregano / 2 tbl mayonnaise / 1 tbl dijon mustard / big pinch paprika, or to taste / salt & pepper / handful of arugula leaves / 4 slices rustic bread, pita, or whatever you wish / chopped black olives

Gently mix together the first seven ingredients. Add salt and pepper to taste. Place arugula on bread, add egg salad and top with olives. Serve open-faced. Feeds 2. Variations are truly endless, consider substituting in homemade mayonnaise if that’s your thing or adding minced pickles.

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