It’s probably no surprise that National Egg Salad Week is always scheduled right after Easter. What else are you supposed to do with all those hard-boiled eggs?

How do you like your egg salad? However you mix it, if you want to take this sandwich to another level, give it a BLT spin. After all, eggs and bacon are meant to be together. The EBLT works for lunch and breakfast and is a perfect locally grown sandwich since all the components can be purchased from local farms and markets.

While you’re waiting for the Hanover Farmers’ Market to open on June 7, check out some local farm Community Supported Agriculture (CSA) programs. When you sign up for a CSA, you pay for a share of the farmer’s harvest. Each week during the summer, you’ll get a box full of the farm’s fruits and vegetables, often supplemented with local eggs, meats, breads, and cheeses. Dartmouth has a list of farms on their website that participate in CSA programs (www.dartmouth.edu/wellness/nutrition/csa.html) and sign-up time is going on now. Of course, you can always visit the Hanover Co-op or Co-op Market to check out local and organic offerings.

I’ve included the recipe EBLT—my favorite version of egg salad, but feel free to use your favorite. In fact, how about sharing it in the comments below? I’d love to hear how you use up all your Easter eggs.

For the egg salad:

6 hard-boiled eggs

2 Tbsp diced onion

1 stalk celery, diced

1/3 cup mayonnaise

1/8 tsp celery seed

Salt and pepper to taste

For the sandwich:

Your favorite bread

Bacon, fried crisp

Sliced tomatoes

Leaves of romaine lettuce

Extra mayo for the bread (optional)

To make the egg salad, dice peeled, hard-boiled eggs to desired size. Add the rest of the ingredients and stir to combine. Spread a layer of egg salad onto a piece of bread. Layer the remaining ingredients on top. Enjoy!