Monday, August 1, 2011
Egg Salad Sandwiches
The secret in this simple recipe is not to chop the eggs too finely. Keep it course or they will dissolve into the dressing.
Measuring cups and spoons
1 celery stalk
1/4 yellow onion
12 hard-boiled eggs.
1/2 cup mayonnaise
1 Tbl dried parsley, or 2 Tbl fresh parsley, minced
1 Tbl Dijon mustard
1 Tbl fresh lemon juice
Salt and Pepper
Cut the celery stalk into long thing strips, then cut the strips crosswise into very small pieces. Mince the onion into 1/8-inch or smaller pieces. Cut the eggs in half, lay them on their side and coarsely chop.
Mix the mayonnaise, chopped celery, minced onion parsely, 1/2 tsp salt, pinch of pepper, mustard, and lemon juice in a large mixing bowl. Gently fold in the eggs. Season with addition salt and pepper to taste.
Spread on bread to make sandwiches, or eat as a cool summer side dish.
Makes 4 cups of egg salad, enough to make 6 sandwiches.