Egg salad sandwiches
In honor of Easter (or hard-boiled eggs, depending on your religious preferences) here's a delicious sandwich recipe that makes for an easy lunch or dinner. Egg salad just seems like the sandwich of spring-time, doesn't it?
Whip this up in advance and refrigerate for an even faster meal, simply toasting the bread (I like it on sour dough) and adding lettuce along with the egg mixture at meal time. As for the actual mixture, I like dijon mustard rather than yellow, light mayo rather than fat-free and fresh dill rather than dried, but the details are up to you.
Another tip, wait until the eggs are completely cooled before mixing them with mayo. There's just something about the smell of warm eggs and mayo that may keep your sandwich experience from being as enjoyable as it could be, know what I'm sayin'?
Egg salad sandwiches
4 or 5 eggs, hard boiled and chops into small pieces
1/2 C. mayo
1 tsp. mustard
1 tsp. garlic salt
2 Tbsp. dill
1/2 tsp. black pepper
Mix ingredients, adding eggs last. Can be kept in refrigerator overnight. (Yields 2 to 3 large sandwiches)
0 Comments
Share your thoughts
Comments are the sole responsibility of the person posting them. You agree not to post comments that are off topic, defamatory, obscene, abusive, threatening or an invasion of privacy. Click here for our full user agreement.