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
3 hard-boiled eggs, peeled, coarsely chopped
¼ cup hummus (we used a roasted garlic variety!)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried parsley
1/8 teaspoon dried marjoram
Sea salt and black pepper, to taste
Combine all ingredients in a medium mixing bowl. Using a fork or potato masher, mash gently until mixed but still chunky. Season to taste with salt and pepper.
For open-faced sandwiches, spread mixture gently over crusty sourdough bread with baby arugula. For a fresh salad idea, serve inside tomato cups or cucumber boats. Enjoy immediately or well chilled.