Left overs are a blessing and a curse. You have to use them soon, but you probably don't really want to. This recipe will change your mind about your left over Easter eggs. It isn't your typical boring egg salad, that you could buy at any diner or gas station (which I wouldn't recommend anyways). This has crunchy vegetables and colorful spices that really perk up a classic.
Curried Bell Pepper and Egg Salad Sandwich
4 hard boiled eggs
1/4 cup mayonnaise
2 tablespoons brown mustard
1/4 cup red bell pepper
1/4 cup green bell pepper
1/4 cup white onion
1 teaspoon yellow curry powder
1/2 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon salt
Makes about 2 cups
1.) Start by peeling all of your hard boiled eggs, and rinsing under cold water. Using a sharp knife or slap chop (LOL) cut the egg into tiny pieces. Don't turn into mush though! Leave a little texture.
2.)In a medium mixing bowl add mayonnaise, mustard, curry power, paprika, salt, and pepper. Stir to combine.
3.)Finely chop red pepper, onion, and green pepper and add to bowl, folding into mayonnaise mixture.
4.) Add chopped eggs and stir just until combined. Try to leave some of the yolks in tact if you can.
Serve on toasted whole wheat hamburger sized buns with lettuce, tomato, and red onion!