Spring has sprung and Easter is on its way! When I was growing up, my mom always hard boiled eggs and rested them in these adorable, ceramic Easter bunny holders. She took a seemingly boring snack and made it fun – my favorite way to serve food. I am a sucker for these eggs – rolled in salt and pepper, mixed with avocado on toast, and made into creamy, tangy deviled eggs with a kick.
Why not have the best of both worlds? This snack/breakfast/light lunch is great to make ahead of time and when paired with crispy toast (sourdough is my favorite, but Ezekiel bread makes a great healthy option!) I couldn’t nix mayonnaise entirely, but I mixed it with plain greek yogurt for a protein boost.
FUN TRICK! I’ve tried everything in the book when it comes to making “perfect”, easy-to-peel hard boiled eggs. And, I think I finally found the answer – steaming them! I fill a big pot up with about an inch of water, turn on high, and place the eggs in a steaming basket (or a colander) in one layer, cover, and steam for 15 minutes. If you have to stack on top of each other, add a few extra minutes. After a quick ice bath, they’re ready to eat. They turn out perfectly every single time and the shell slips right off of them!
If you make extra Easter eggs this year, use this salad to use them up!
- 2 hard boiled eggs, chopped
- 2 slices of bacon, fried and crumbled
- 1 tbsp. light mayonnaise
- 1 tbsp. plain green yogurt
- 1 tsp. dijon mustard
- 1 green onion, chopped
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- Salt and fresh cracked pepper
- Two slices of bread, toasted - I like sourdough for a "splurge" and Ezekiel bread as a healthy choice
- Combine all your ingredients in a bowl and mix until combined.
- Toast bread until crispy.
- Top each piece with half the egg salad mixture, top with additional pepper, and enjoy!