OK, I’ll just be real honest and tell you that lunch around here is usually an afterthought. It’s just not my favorite meal, so it’s not a meal I normally give much thought to. I look forward to a hearty dinner every evening, but lunch is usually just a quick stop between breakfast and dinner. I mean, we’re usually busy at lunchtime – work, school, weekend activities, home improvement projects, etc, etc. When we are actually at home at lunchtime, and the tummies start rumbling, I begin to panic a little, wondering what leftovers we have in the fridge, or what I can whip up from the pantry.

This sandwich, inspired by a sandwich I ate at a deli in a little mountain town here in North Carolina, solves the problem nicely. The addition of dill and horseradish makes it a little different from the usual, everyday egg salad, but is still so darn simple to make (even with lunchtime fast-approaching!) It’s easy enough to boil some eggs, and the rest of the ingredients are ones that I often have in the pantry or fridge. Plus, it’s frugal – I don’t see the need to spend tons of money on lunches. So, in addition to being delicious (this sandwich is so delicious – did I forget to mention that?), it’s also simple, inexpensive, and made from ingredients I already have in my pantry. So yeah, pretty much fuss-free.

This time, I used a croissant because I happened to have some leftover from breakfast the day before. You could easily switch it out for whatever bread you like or have on-hand. A homemade sourdough or a pumpernickel would be just perfect!

Egg Salad with Dill and Horseradish

Ingredients

8 extra large hard-boiled eggs, chopped
5 tablespoons mayo
5 teaspoons cream-style horseradish
1 teaspoon sugar
3 tablespoons chopped dill pickles (can also use sweet, or bread and butter pickles)
1 teaspoon pickle juice
1 tablespoon chopped, fresh dill
1 teaspoon dijon mustard
¼ teaspoon Salt
Pinch ground black pepper

Instructions