Egg Salad with Zucchini

I've been staring down a packed fridge this week, wondering how we are possibly going to eat all the food that lies within before we leave for our camping trip on Sunday.  I've managed to purchase more produce that we can possibly eat because the summer harvest looks so inviting, not to mention my memories of what romaine in February tastes like.  I'm stocking up and trying to eat it now, to remind myself that lettuce isn't really limp and murky-coloured all year round. 

Garden greens aside, it's really the zucchini that has me scratching my head though, as I ponder the possibilities for using up my supply over the next three days.  I've done the requisite loaves (with chocolate chips!), muffins (with quinoa!) and biscuits (with cheddar!).  I've sauteed, grated and sliced and added it to many of my cooked meals, and until yesterday morning I was convinced that I had given my zucchini more personalities than it could handle - until I decided to make use of it raw.

Which is how the very best egg salad sandwich was born.

Hard boiled eggs, a touch of creamy mayo and grainy mustard, fresh herbs, a grind of salt and fresh ground pepper, combined with raw zucchini, has yielded what can only be dubbed as the best sandwich ever.  It seems impossible to believe, but give it a try and I think you'll see that I'm right.  

What's even better is that the kids like it.  They really do.  They may think the "green stuff" is chopped herbs, and who am I to correct them.  While I'm not in the habit of filling their foods with hidden items - at least not that often - I'm not opposed to letting them believe it's parsley that's tucked in with the eggs if that's truly what they think they're seeing.

Speaking of which, I have a bunch of that lying around too if you have any ideas.

 

Egg Salad and Zucchini Sandwiches

• 5 eggs, hard boiled
• 3 tablespoons mayonnaise
• 2 teaspoons grainy Dijon mustard
• 1 tablespoons fresh dill, minced
• 1/2 teaspoon kosher salt
• fresh ground pepper
• 1 cup grated zucchini

Peel the eggs, place them on a cutting board and give them a rough chop with a knife.

Place the eggs in a bowl and add the mayo, mustard, dill, salt and a few grinds of fresh pepper.  Mix well.

Add the zucchini and fold into the egg mixture until everything is combined well.

Serve in a small bowl with crackers or spread onto bread and make a sandwich.

 

 

 

Comments

[Julia]

I LOVE the idea of adding zucchini to egg salad, creative! And shoot, if the kids will eat it, even better :)

[Paula]

An untold *secret* in the sandwich isn't going to hurt anyone. Your idea to put chopped zucchini in is great.

Enjoy your camping break!

[Candace Karu]

I have a garden full of zucchini and am always looking for new ways to use it. I love this idea! Thanks.

[Julie]

What a totally brilliant use of zucchini! so trying this!

[Jan Scott]

I hope you like it!

[Jan Scott]

Youre welcome.  I hope you like it.

[Mary BT]

Thank you for sharing this recipe - I loved it!

The only thing I would warn anyone about is that it doesn't make good leftovers and not to make it too early. The water in the zucchini made it really runny as a leftover. However, on day 2 I just got around that by putting it in a hollowed out tomato.

Delicious! Thank you for sharing.

[Jan Scott]

Thanks, Mary!  We didnt have any egg salad left, so it was good to know about the watery effect the zucchini has.

[custom logo design]

I can't agree with you more than when there's a gathering involving children and adults, that there be a special something just for the kids. This fits the bill perfectly..

[charlene]

DELICIOUS!!! i just made this for my lunch tomorrow, and nearly ate half of it before i put it away ;) i didnt have dry mustard so i used a dab of yellow mustard, delicious!!!!

[Jan Scott]

Hi Charlene - Thanks so much for letting me know that you liked it. Im a fan, too!