Egg Salad Sandwich with Grilled Zucchini

I don't have kids in my house to color Easter eggs but my brother got his hands on some for me and I whipped up some colorful egg salad! I thought I would get this post out there in case any of you have some eggs still kicking around in your fridge.








I love this little gadget, another Pampered Chef gift from my sister. You can use it to slice eggs, mushrooms, and strawberries.








Lay the egg in the slicer facing one way and slice it




Turn the egg 90 degrees




and slice again! so simple!




wash your hands so you don't forget, touch your face, and go around looking like you made out with a Smurf all day.




dice up some onion or shallot, you know I chose shallot!








It looks so colorful with all the blue egg bits.




Lets get the dressing made. Grab some Mayo or Vegenaise, mustard and celery seed.




I'd say its about 3 tbs of mayo and one teaspoon of dijon mustard.




Add a pinch of salt, some celery seed and the secret ingredient, some sugar! The sugar is the secret ingredient my Mom always included. I seem to recall she also whipped some milk in there too, but I don't have milk in my house too often.




Mix it up!




and dump it on your eggs.




give it a stir and add the final and all important ingredient...




Paprika!




done! Now that you have the egg salad made, lets get a side dish going. Its beginning to be grill time again for more of the country, so I am grilling up some veggies.




Grab some zucchini and slice it up into 1/4 inch thick slices.




Get some italian dressing. This is the SO's dressing of choice.




Stick a few squirts in a bag with the zucchini and give it a toss. Put the zucchini on the grill for about 5 minutes on each side, just until it starts to get tender and you see grill marks. While it is grilling, toast up a roll or some bread for your Egg Salad sandwich.




Grab your zucchini and roll and plate it up!




A delicious and nutritious lunch is served!








Have a great Sunday!