If there is one thing that everyone has had at one point or another, it is egg salad sandwiches. I personally love them, and every time I whip one up I wonder why I don't have them more often.
Here is a quick and easy way to use egg salad as a cute appetizer, and how to use the leftovers as a delicious lunch the next day!
For the Egg Salad Pockets I lined each half of a mini pita with some mixed greens, and then filled them up with the egg salad. These were great as an appetizer when we had a BBQ the other day, they were nice and cool on a hot day! The next day we cut up a baguette to make sandwiches, and filled them up with some bacon and egg salad, delicious!
Here is how I whip up my egg salad. I know everyone has their own preferences, but I like to go light on the mayo and mix up the spices to give it different flavours.
- 8 hard boiled eggs
- 2 - 3 tbsp light mayo
- 1 tsp honey dijon mustard
- 1 celery stalk, diced thin
- 2 green onions, diced thin
- salt and pepper to taste
- 1 tsp smoked paprika