…but eating 23 is surprisingly easy.

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Andra’s right, eating 50 eggs is difficult.  But by the time we eat our sandwiches for lunch today, we will have eaten 23 (two dozen hard-boiled eggs, save one that the cook ate to ensure they were cooked perfectly).

How, you ask?  That’s four sandwiches for lunch yesterday and because my kids went to bed without dinner last night (on Easter??  Yep, we’re that mean), my husband and I ate them for dinner as well.  Our Monday After Easter menu is shaping up to be pretty spectacular:  lamb, rosemary potatoes, asparagus, and any remaining Easter candy for dessert.

I’m sure Andra’s Egg Salad is delicious, but I’ve never eaten hers while fuming over the behavior of a 4 and 2-year old.  My egg salad pairs nicely with kid’s Easter candy.  Trust me.

– Catherine

Egg Salad For a Rough Easter

23 hard-boiled eggs

1 cup mayonnaise

2 stalks celery, finely diced

8 teaspoons whole grain Dijon mustard

8 teaspoons lemon juice (about two lemons)

1/4 teaspoon celery seed

2 Tbsp chopped dill

Kosher salt (about 1 tsp)

Ground black pepper

Combine all ingredients in a large bowl and use a potato masher to break up eggs until coarsely chopped.  Serve with fresh white pita or ciabatta bread with watercress or any crunchy lettuce.

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