| | Egg Salad Sandwiches 4 hard cooked eggs, chopped
2 tablespoons of finely chopped green onion
1 tablespoon of mayonnaise or salad dressing
1 tablespoon of prepared mustard or Dijon style mustard
4 slices of bread or 2 small pita bread rounds or 2 bagels, split In a bowl, combine the chopped eggs, green onion and pimento, stir in mayonnaise and mustard. Add the salt and pepper to taste. Spread the egg mixture on 2 slices of bread, pita rounds or on bagel bottoms. Top with lettuce and if not using pitas, remaining bread slices or bagel tops.
Serves 2 |
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Egg Salad Sandwiches 2
2 chopped hard-cooked eggs
1 1/2 tablespoon of mayonnaise
1/8 teaspoon of salt
1/8 teaspoon of Worcestershire sauce
Dash of pepper
Dash of dry mustard
Combine. Makes about 1/2 cup. Egg Salad Sandwiches 3
6 hard cooked eggs
3/4 teaspoon of salt
1/2 cup of chopped celery
1/4 cup of chopped sweet pickle
1/2 cup of mayonnaise or salad dressing
12 slices of bread
Soft butter or margarine
Chop eggs and place in a medium sized mixing bowl. Chop celery and pickles on a chopping board. Add celery, pickle, salt and mayonnaise. Toss with fork to mix well. Spread bread slices evenly with the softened butter or margarine and then with the filling. Use cutting board to cut sandwiches into the shape you would like. To add a special touch, garnish your sandwiches with pickles, sliced olives or radish roses. Makes 6 sandwiches. Egg Salad Sandwiches 4
6 scrambled eggs, well done
1 teaspoon of salt
5 tablespoons of sweet pickle, chopped fine
1/2 cup of finely chopped celery
Chopped onion if desired
4 tablespoons of mayonnaise
Chop eggs fine. Add remaining ingredients. Toss together lightly with mayonnaise. Use for party or luncheon sandwiches. |