It is that time of year. The time of year when you ask yourself "why did we feel the need to color 30 hardboiled eggs?" You may find yourself searching for ways to consume so many eggs. Recipes that don't include peeling and eating them whole. There are some gourmet ways to eat all those leftover Easter eggs.

I am a big fan of my yearly tradition of making Easter egg ramen noodles. A recipe that simply involves using leftover eggs as a garnish for some noodle soup. I also am a big fan of whipping up deviled eggs. But, nothing is more popular with people after Easter than a good egg salad sandwich.

Our buddy Andy Boterman shows us how to make a Montana-style easter egg dish.

Andy is the BBQ mastermind behind his page "BBQ with Boterman." Andy cranks out some amazing food and does a fine job photographing his masterpieces. His recent masterpiece is the Egg Salad Sandwich with Candied Jalapenos.

BBQ with Boterman/Facebook
BBQ with Boterman/Facebook
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According to the recipe on the BBQ with Boterman page on Facebook.

For the Egg Salad
  • 6 Hardboiled Eggs
  • 2 Tablespoons of mayo @hellmannsmayo
  • 1 Tablespoon of @woebermustard Sandwich Pal Creamy Horseradish Sauce
  • Peel Hardboiled eggs and dice. Mix Yellow Brick Road Sauce (mustard), Creamy Horseradish, and Mayo. Fold into diced eggs and refrigerate.
For the Candied Jalapeños
  • 10-15 Large Jalapeños
  • 1 Cup White Vinegar
  • 2.5 Cups granulated Sugar
  • 1/4 Teaspoon Tumeric
  • 2 Teaspoons Meat Church Holy Cow 9or your favorite bbq rub)
Finely slice jalapeños with a mandolin and place them in a quart ball jar. Mix remaining ingredients in a saucepan and bring to a boil. Pour hot liquid over Jalapeños and let cool. Place in refrigerator overnight.
Build a sandwich with green leaf lettuce and a potato bun. Enjoy!!

 

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