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


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Posted Online: April 30, 2013, 9:29 am
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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.

















 




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  Today is Tuesday, Sept 2, the 245th day of 2014. There are 120 days left in the year.

1864 — 150 years ago: It is estimated that 300,000 people attended the recent Democratic convention in Chicago when Gen. George B. McClellan of New Jersey was nominated as a candidate for president of the United States.
1889 — 125 years ago: Alderman Frank Ill, Winslow Howard and Captain J.M. Montgomery returned from Milwaukee, where they attended the national Grand Army of the Republic encampment.
1914 — 100 years ago: Three members of the Rock Island YMCA accepted positions as physical directors of other associations. Albert Cook went to Kewanee, C.D. Curtis to Canton and Willis Woods to Leavenworth, Kan.
1939 — 75 years ago: Former President Herbert Hoover appealed for national support of President F.D. Roosevelt and Congress in every effort to keep the United States out of war.
1964 — 50 years ago: The Rock Island Junior chamber pf Commerce has received answers to about 65 % of the 600 questionnaires mailed out recently in a "Community Attitude Survey" to analyze sentiments of citizens towards their city's various recreational, educational, and civic service programs.
1989 — 25 years ago: The two thunderstorms passing through the Quad Cities last night and early today left some area residents reaching for their flashlights.






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