With both Passover and Easter this past weekend there is a good chance a lot of you are sitting on an over abundance of hard boiled eggs. Here’s my most recent incarnation of egg salad making use of those leftovers!

 The secret was definitely in the addition of prepared horseradish, dill and scallions.

 We ate as lettuce wraps to lighten it up, since we feasted all weekend. Bon Appetite!