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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Egg Salad Sandwiches
Description
I never understood egg salad sandwiches until recently. For some reason they never appealed to me until I decided to try one at my favorite sandwich shop. Wow, was I surprised at how good it was! I immediately came home and started working on my own quick recipe. You can add pretty much anything you want: pickles, relish, or celery, but I prefer to keep mine simple. Try it out sometime if you are skeptical, like I was. I promise you will become a fan!
add to shopping list Ingredients
6 large eggs
Fresh minced parsley
1/2 teaspoon dry mustard
ΒΌ cup mayonnaise
Salt and pepper to taste
1 tomato, sliced
Lettuce or spinach leaves
1 red onion, sliced into rings
Spicy mustard
Any bread you choose (I like wheat bread)
Preparation
Place your eggs into a deep pot and cover completely with water. Bring water to a boil and cover. Turn off the heat and cook for 10 minutes. Drain the hot water and run cold water over them for one minute. Let them sit in the cool water for a few minutes (this makes them easier to peel). Peel them and set them on a cutting board. Chop them into small pieces and place into a bowl. Mix in your mayo, dry mustard, parsley, and salt and pepper. Stir well until fully combined. You can cover it and chill it in the fridge if you like. Toast your bread and spread with spicy mustard. Top bread piece with egg mixture, then lettuce, tomato, onion, etc. Yum!
