Appetizer night is probably my all time favorite way to eat. I was prompted to make egg salad sandwiches after Paul and I shared one from a convenience store…it was terrible. We were in a rush! Maybe it’s not fair to say it was disgusting because it didn’t really taste like anything. It was like eating a sponge. Anyway, I promised Paul that I would make some awesome egg salad (mostly because he wasn’t as disgusted by it as I was and I needed to prove that I could do better). We saw a picture of a really delicious looking open-faced egg salad sandwich only to scroll down and realize that it was made from fake eggs…sorry, not really our thing. I copied the look, but used real eggs and added stuff that sounded good to make it more ‘gourmet’. I did a basic (chunky) egg salad recipe with some lemon, chopped mint, paprika, plus a little cayenne, I think. Ah, so simple, but so much better! We cut up a baguette and created a spread of egg salad, burrata, tomatoes, and avocado. We were two happy eaters!