It’s mud season here in Vermont…

 

The transition between winter and spring where dirt roads are rendered impassable and the ice melts back to reveal the green tips of crocuses just starting to entertain the idea of sprouting up. Maybe it’s because the chickens are finally able to roam around in the yard, or because the warming days bring to mind Easter egg hunts and picnics, but whatever the reason, I’ve been craving egg salad.

With that in mind, here are a few colorful, springy serving suggestions:

It’s great on Awesome Bunz as a sandwich. Garnished here with parsley and served with a salad of greens, cucumbers, sweet peppers, and blackberries.

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Or try it in appetizer size on our Rollz (cut in half, toasted, and garnished with cherry tomato slices and dill).

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