I love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let's face it, you've probably got at least a dozen in the fridge!

When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.

Add the oil, vinegar, mustard, honey and dill to a small bowl, and whisk to combine; season with salt and pepper.

Using your fingers, crumble the tuna into a separate deep bowl. Add the egg, olives and the dressing. Stir together to mix well. Spoon an even amount of the salad onto two slices of bread. Top with three mint leaves each, then cover with the remaining bread slices. Serve immediately.

More ideas for using up leftover hard-boiled eggs:

• Food Network Magazine's Broccolini With Hard-Boiled Eggs (pictured above)

• Grandma Jean’s Potato Salad

• Ultimate Beef Braciole

• Fried Deviled Eggs

Jennifer Perillo is a recipe developer and food writer living in Brooklyn, N.Y. Her recipes and tips for feeding families homemade meals are a regular feature in Working Mother magazine, where she’s the consulting food editor, as well Relish Magazine , Parenting , Kiwi and her blog, In Jennie’s Kitchen. Jennie's first cookbook, Homemade With Love , is now available.