I love egg salad sandwiches...not those cold egg salad sandwiches you get at your local deli that are full of chopped celery, pickles, onions, and anything else you can chop up. I love just basic egg salad, still warm.... on light buttered toast, with just a little mayo and a little pepper and nothing else. Now and then I might add a little mustard powder but not often. You can add whatever you want, but my idea of a classic egg salad sandwich is all about the eggs. Here's a snap shot of my breakfast this morning.....
Classic Egg Salad Sandwich
6 eggs
3 tablespoons mayonnaise (Hellman's)
pepper to taste (optional)
Your favorite bread, toasted lightly and buttered
To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Bring the water to a rapid boil for about 5 minutes. Then remove eggs from heat tightly cover with a lid. Let the pan site for 10 minutes. Transfer eggs into a bowl with cold water. Allow to sit for a few minutes and crack and peel.
Chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time until you get the consistency you like. Add a little pepper to taste. Spread egg salad onto toasted and buttered bread slices.
You will have enough here to make three sandwiches. I keep it in the refrigerator and then microwave it to warm it up again the next day.
6 eggs
3 tablespoons mayonnaise (Hellman's)
pepper to taste (optional)
Your favorite bread, toasted lightly and buttered
To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Bring the water to a rapid boil for about 5 minutes. Then remove eggs from heat tightly cover with a lid. Let the pan site for 10 minutes. Transfer eggs into a bowl with cold water. Allow to sit for a few minutes and crack and peel.
Chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time until you get the consistency you like. Add a little pepper to taste. Spread egg salad onto toasted and buttered bread slices.
You will have enough here to make three sandwiches. I keep it in the refrigerator and then microwave it to warm it up again the next day.
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