Posted by Olivia on Monday, April 1st, 2013
Need a way to use up all of those colorful Easter eggs? In the spirit of lightening things up and getting fresh for the season, we came up with this delightfully simple yet elegant recipe: Leftover Easter Egg & Hummus Salad.
Hard-boiled eggs and hummus are gently mashed with all sorts of springtime seasonings: fresh lemon juice, Dijon mustard, garden herbs, and our grassy Arbequina Extra Virgin Olive Oil.
This salad has lots of pep to its step, and it’s quite versatile for brunch menus. Use it as a stuffing inside tomato or cucumber cups, or follow our lead and use it as the spread for an open-faced sandwich.
Leftover Easter Egg & Hummus Salad
Tomatoes, hollowed out
Cucumbers, hollowed out