Fresh take on how to eat too many hard-boiled eggs


Share
Posted Online: April 30, 2013, 9:29 am
Comment on this story | Print this story | Email this story
By J.M. Hirsch
Hard-boiled eggs always seem to go to waste in my house.

It's my own fault. When I think to make them, it somehow strikes me as silly to go to the trouble for just two or three eggs. And since it requires no more time or effort to boil up a dozen, I usually go that route, assuming the extra will make convenient snacks and meals for the next few days.

Except I quickly lose interest in them or forget about them, and they get relegated to the back of the refrigerator until they smell.

When I recently found myself with an abundance of hard-boiled eggs, I decided to be proactive and come up with a delicious way to use them up right away. The result was a delicious egg salad I spread on slabs of toasted baguette, then topped with thin slices of smoked salmon. I used it as an appetizer, but it was delicious enough to convert into a main meal.

The trick is to make the egg salad a bit in advance, even up to a day ahead. This allows the flavors in the dressing to really develop. And if you're not a fan of smoked salmon, smoked trout, smoked shrimp or even just plain cooked shrimp would be a delicious substitute.

Egg salad sandwich with smoked salmon
Start to finish: 45 minutes (15 minutes active)
Servings: 4
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce
1/2 cup finely chopped cornichons
1/2 cup finely chopped celery
8 hard-boiled eggs, cooled and roughly chopped
Salt and ground black pepper
4 large slices sourdough bread
4-ounce package thinly sliced smoked salmon

In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.
When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.

Nutrition information per serving: 590 calories; 190 calories from fat (32 percent of total calories); 21 g fat (4.5 g saturated; 0 g trans fats); 375 mg cholesterol; 67 g carbohydrate; 3 g fiber; 8 g sugar; 30 g protein; 1660 mg sodium.

















 



Local events heading








  Today is Thursday, July 31, the 212th day of 2014. There are 153 days left in the year.

1864 -- 150 years ago: A corps of surgeons now occupies the new hospital quarters at the Garrison Hospital on the Rock Island Arsenal. A fence has been installed to enclose the prison hospital.
1889 -- 125 years ago: B. Winter has let a contract to Christ Schreiner for a two story brick building with a double store front on the south side of 3rd Avenue just west of 17th Street. The estimated cost was $4,500.
1914 -- 100 years ago: Germany sent simultaneous ultimatums to Russia and France, demanding that Russia suspend mobilization within 12 hours and demanding that France inform Germany within 18 hours. In the case of war between Germany and Russia, France would remain neutral.
1939 -- 75 years ago: Civil service offices at the post office and the Rock Island Arsenal were swamped as more than 700 youths sought 15 machinist apprenticeships at the Arsenal.
1964 -- 50 years ago: Last night, American Legion Post 246 in Moline figuratively handed over the trousers to a female ex-Marine and petticoat rule began. Olga Swanson, of Moline, was installed as the first woman commander of the post .
1989 -- 25 years ago: The Illinois Quad City Civic Center captured the excitement and interest of a convention of auditorium managers this weekend in Reno, Nev. Bill Adams, civic center authority chairman, said the 10,000-seat arena planned for downtown Moline has caught the eye of construction firms, suppliers, management teams and concession groups.








(More History)