egg salad sandwiches with celery, parsley and horseradish

Easter is one of my favorite holidays - and not because of chocolate rabbits.  Oh, no, it's all about eggs, which I love more than any food group you could imagine.  Eggs.  Egg salad.  Omelets, frittatas, soft-boiled, hard-boiled, fried, poached, quiches, you name it, I love it.  So you can imagine how I felt when I saw this post from Smitten Kitchen about the lowly simple hard-boiled egg sandwich.  

I read the post, but forgot to write down the recipe - instead soaring off to my own dreamland of egg.  Later I checked it and was surprised that Deb didn't use mayo, and I had also switched out horseradish for her dijon, but no matter - it was delicious.  Lots of parsley, and her pickled celery and red onion topping was inspired.

You will need:

2 hard-boiled eggs
2 tablespoons of minced celery
2 tablespoons minced red onion
1/4 cup white vinegar
1/4 cup water
2 tablespoons minced Italian parsley
1/2 teaspoon bottled horseradish
2 pinches of kosher salt
1/2 teaspoon sugar
1/2 tablespoon Hellmann's mayonaise 

Hard boil two eggs for 10 minutes, pour off the water, then cover the eggs with cold water.  Set aside.

In a bowl, add the vinegar, sugar, water, and salt and whisk.  Add the minced celery and red onion and let sit for 20 minutes or more, then drain the celery and red onion and discard the vinegar water.

Peel the eggs and then mash the hard boiled eggs and scoop into a bowl.

Add the vinegared celery/red onion mixture, then add the horseradish, the parsley, the mayo, and the egg mixture.

Mound onto a slice of good bread, or a nice ciabatta roll, and top with arugula, if you have ( I did not).  Is that heaven or what?