Easy and healthy breakfast sandwich

Okay, so the Easter hunt is over.  The china and glasses have been washed and restocked, the chocolate and jellybean supply have a significant dent in them and you've begun finding Easter-grass-laced deposits left by the dog in the backyard (it's your very own, not-so-fun Easter hunt!).

And among all the leftover ham and potatoes in the fridge that will supply dinners for the next couple of nights is a giant stock pile of decorated hard-boiled eggs.  What the heck are you supposed to do with these?

Below, a few of my favorite recipes for using up that Incredible Edible Egg (please tell me SOMEONE has that Egg-council song stuck in their head as well...)


1. E.G.'s Simply Classic Egg Salad (Recipe below). This may be my favorite way to eat hard-boiled eggs. Something about it just feels so summery.
2. Green Eggs & Ham Deviled Eggs  (via babble.com).  Leftover ham and spinach up the awesome on this recipe. I can't wait to try it!
3.  Cobb Salad (via SimplyRecipes.com).  I LOVE eggs in salads.  They add such a wonderful flavor and texture! (Plus, for someone who is on the fence about most meat, they're a great source of protein).  Sub in ham for bacon to reduce that leftover stockpile as well. 
4. Easy Breakfast Sandwich (pictured above).  Toast one slice of bread lightly and remove from heat. Slice 1-2 hard-boiled eggs. Layer on toast with thinly sliced ham, spinach, and a slice of swiss cheese.  Place back in broiler or toaster oven for 1-2 minutes (or until cheese has started to melt).   Add some tomatoes to the top and you have a healthy, easy breakfast!
5. Breakfast Chili (via the LA Times).  Sausage, bacon, hard-boiled eggs, cheese, beans... if you've got a thing for protein (and something against your arteries) this is the recipe to try!  It sounds amazing and terrifying all at the same time! 

E.G.'s Simply Classic Egg Salad

5-6 Hard-Boiled Eggs
2-3 Tbsp. Mayo, Salad Dressing or Plain Greek Yogurt
2 tsp. Dijon Mustard
1/2 tsp. tabasco
2 stalks of celery chopped 
Salt and Pepper to taste
Cayenne Pepper to taste

After peeling eggs, rinse lightly in cool water.  Break into large pieces in a medium size bowl.  Add mayo and Dijon and tabasco. Mash together with fork until large pieces are gone and mixture is mostly uniform (but not to the point where the egg is pureed).  Fold in celery pieces. Add cayenne, salt and pepper to taste.

Toast bread, add lettuce or spinach and pile mixture in center.  Serve with fruit and baby carrots.