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My husband likes to boil a dozen eggs at a time and keep them in the refrigerator for quick, easy and convenient snacking. However, the last batch were difficult to peel causing my husband to lose enthusiasm and interest in eating them, so I commandeered the remaining eggs – swiftly slicing them in half, scooping out the insides and chopping them into a salad for a delicious lunch.


egg salad sandwiches

6 hard cooked eggs, peeled and finely diced

1/2 cup mayonnaise

3 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon chopped green olives

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

sliced bread

fresh sage to garnish

In a medium bowl, combine eggs, mayonnaise, Dijon mustard, dill, green olives, salt and pepper. Spread mixture on bread slices, top with another bread slice. Trim crusts from edges, and cut each into 4 triangles. Garnish with fresh sage.