Throughout this week, I'm sharing recipes that enable you to get rid of the Easter leftovers you may have had over the weekend. Yesterday, I shared one that would help in using some of the holiday ham, called "Creamed Chicken and Ham". In case you didn't get this recipe, here's the link to it:
You may have quite a few Easter eggs that need to be used. As far as safety goes, as long as the eggs were refrigerated more than they were left out, they should be safe to eat. However, if you have your doubts, it's much better to throw them out than to risk any food-borne illness.
The recipe I'm sharing is for an "Egg Sandwich Spread". You may be thinking that egg salad isn't anything very special. However, this one has some interesting additions, including olives and chopped pecans. It makes a different, yet flavorful, sandwich spread or it can be served as a dip with crackers, chips or fresh vegetables.
This recipe uses five hard-cooked eggs, though six can be used if you prefer added volume to the salad. This makes a total of 3-1/2 cups of spread, so this can be multiplied according to how many eggs you have on hand and how many people you may be serving! If you're doing some post-holiday entertaining and you need to make a large number of sandwiches, this would be the very recipe that would be of service!
As I mentioned, it calls for chopped pecans. If you have walnuts on hand, those would be good to use, too. You can chop these as coarse or as fine as you would like, according to personal taste. I like this salad "chunkier", so I chop them coarse.
This salad is very good on any bread, though I prefer it on whole wheat or rye bread. Any cracker would go well with this spread and any vegetable would go well with it, too. Make it ahead so it'll chill and the flavors will blend together.
Let's keep at getting the leftovers out of the way, with this one enabling you to use some Easter eggs!
EGG SANDWICH SPREAD
- 5 hard-cooked eggs (6 if a slightly larger volume is desired)
- 1 cup chopped stuffed olives
- 1 cup chopped pecans
- 1 cup mayonnaise
- 1/4 cup chopped onion
Combine all ingredients in a large bowl and mix thoroughly. Serve as a sandwich filling or with crackers, chips, or fresh vegetables. Yield: 3-1/2 cups spread.