Easter Egg Salad with Quinoa

Easter Egg Salad, the perfect way to use up all those easter eggs!

I have to admit, I think in my whole 26 years of living, I’ve only dyed easter eggs a few times. It just wasn’t something that we did as kids – instead we had Easter egg hunts outside or would have to follow the trail of jelly beans for what felt like miles before we actually found our baskets.

As I’ve gotten older, Easter has become less about the candy and fun goodies and more about the food. Now, whenever we come together as a family for Easter, my mom is all about serving a gourmet meal.

Today for example, we’re having a grilled butterflied leg of lamb, grilled asparagus, roasted chili mashed sweet potatoes and a warm spinach salad. It’s become yet another holiday where we get to cook something special. Something a little fancy, even.

Easter Egg Salad, the perfect way to use up all those easter eggs!

But if you’re anything like my family,  gourmet meals wipe you out and make you feel like you need a little break from the kitchen. Am I right? The last thing you want to do is think about what you’re going to make on tomorrow or Tuesday (for breakfast, lunch or dinner). I totally get it, I’m in the same boat.

Luckily, for those of you who did dye eggs for Easter, then you’ve got the perfect vessel for a quick, easy and delicious lunch or dinner for the next few days!

Instead of wasting all those hard boiled eggs, why not turn them into something magnificent? Traditional uses include:

Topping on any salad
A traditional salad nicoise
An open-faced breakfast sandwich
Chopped in a breakfast burrito
OR….
a luscious egg salad

Egg salad has always been one of my go-to sandwich fillings. It’s a nice change of pace from traditional turkey, ham or just straight veggies, and it’s one of those you can totally spice up with other flavors. This particular recipe is now my favorite preparation. It’s spice with dijon mustard and hot sauce, peppered with crunchy quinoa and simply perfect served between two slices of toasted bread.

Easter Egg Salad, the perfect way to use up all those easter eggs!

The base of the sandwich in these pictures is my high-protein quinoa bread. As many of you know, I used to buy gluten-free sandwich bread at the store (at a mere $7.00/loaf), but once I started experimenting with baking my own, I quickly realized that bread is not only really easy to make, but also can be made so much healthier.

And I’m so happy that so many of you have also discovered the same thing. It makes the most amazing sandwiches (especially when toasted!). Soft texture, a nutty, whole-grain flavor and lots of high-protein flours. Check out the comments section for some great substitution ideas.

Anyway, this particular sammy isn’t about the bread. It’s about the filling.

A rich, creamy egg salad made using your leftover easter eggs! Typical egg salad is made with just eggs, mayo, salt and pepper, but this time around we’ve added a few extras to give it a little kick. Mustard brings a spicy, almost tangy and complex flavor. Sriracha sauce brings heat. And quinoa adds a slightly crunch which is quite welcome.

And what’s perfect about egg salad is that it not only makes delicious sandwiches (lunch inspiration for tomorrow?), but also makes a wonderful topping to salads or even just a simple, protein-rich side dish or breakfast. Whichever way you enjoy this easter egg salad, you’ll be glad to not waste all those eggs you bought :)

Easter Egg Salad with Quinoa

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 sandwiches

Ingredients

  • 4 hard-boiled eggs
  • 1/2 cup cooked quinoa
  • 2 tablespoons mayo
  • 1 tablespoon dijon mustard
  • 2 teaspoons sriracha sauce
  • Salt & pepper to taste
  • 4 slices of gluten-free, high-protein quinoa bread
  • 2 - 3 slices green leaf lettuce

Instructions

  1. Mash eggs in a large mixing bowl. Add quinoa, mayo, mustard and sriracha. Mix to combine and season with salt and pepper. Set aside.
  2. Toast bread to desired crispiness. Top two slices of bread with lettuce leaves. Top lettuce with half of egg salad mixture, top with other slices of bread and serve.
  3. Enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Corn-Free, Dairy-Free, Gluten-free, Holidays, Lunch, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , , , , . Bookmark the permalink.

3 Responses to Easter Egg Salad with Quinoa

  1. Sarah says:

    The photos look great! Just missing the Quinoa in the recipe….

  2. Isadora says:

    This looks great! I love the idea of adding quinoa to egg salad! I’m off to check out your gluten free quinoa bread recipe, because you’re right, gluten free bread is so expensive and the slices are so tiny! Thanks :)

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