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Easter leftovers

April 9th, 2012 No Comments

Celebrating the holiday yesterday, even being in church, I realized I have no clue as to how we went from Jesus’ resurrection to a bunny laying eggs.  During my search for an alternative deviled egg recipe on Real Simple this morning, I found a reasonable explanation. You can read it here.  Pretty interesting and helpful to make the connection from the religious events to the Hallmark traditions.

On to the good stuff: what to do with those leftover eggs?

Out of everything I saw – cobb salad, breakfast pizza on an English muffin, the standard deviled egg – I thought that Curried Egg Salad Sandwich sounded the most appealing.

Curried Egg Salad Sandwich

From Real Simple, By Dawn Perry,  April 2011

  • large eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon curry powder
  • 1 tablespoon chopped fresh chives
  • kosher salt and black pepper
  • 4 slices pumpernickel bread
  • large leaves Bibb lettuce
  • potato chips, for serving


  1. Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
  2. In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.

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