Egg Salad

Hi.  Are you, like us, swimming in hard-boiled eggs and everyone's a bit sick of them?  We're using up all but two for dinner tonight, in open-faced egg salad sandwiches that will also showcase as much leftover Easter ham as possible.  This is a recipe I made once years ago, loved, then lost.  I hunted down and ordered a back issue of Everyday Food just so I could make it again.  Love it.  Enjoy.

Open-Faced Egg Salad Sandwiches

1/2 cup light mayonnaise
2 tsp Dijon mustard
1 tsp white wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving
8 slices cooked bacon, optional, for serving

In a medium bowl, whisk together mayonnaise, mustard and vinegar until smooth.  Add eggs, celery, and onion; season with salt and pepper, and mix to combine.  To serve, top toasts with lettuce, bacon and egg salad.  Serves 4

Recipe from Everyday Food, March 2008