Sunday, April 26, 2009
Egg Salad Sandwich
This recipe make about 2 1/2 cups for enough for four sandwiches.
6 boiled eggs, peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery rib, chopped fine (3 tablespoons)
2 teaspoon of stone ground or Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon kosher salt
Ground black pepper
Mix all ingredients in medium bowl to taste. Serve on bread or toast. (Can be covered and refrigerated overnight.)
Add 1 tablespoon fresh cilantro substitute for parsley and add 1 1/2 teaspoons curry powder.
October 13, 2008
Posted by Lakenvelder at 4/26/2009 02:21:00 PM