Egg Salad Sandwiches
Servings
4Serving size
1/2 cup salad with 2 slices bread and accompanimentsThis recipe can easily be multiplied or divided by 2. Egg salad will keep well for 48 hours if kept refrigerated.
Ingredients
| 3 quart Water |
| 8 large Egg(s) |
| 2 Large stalk Celery, raw (finely diced) |
| 1/2 cup, chopped Sweet pickles (finely diced) |
| 3 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 slices Whole wheat bread (or gluten-free whole grain bread) |
| 4 slice, thick/large (1/2 thick) Tomatoes (optional) |
| 4 leaf, medium Iceberg lettuce (or other lettuce of your choice, optional) |
Instructions
When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes.
Remove from the heat and let the eggs stand in the hot water for 12 minutes.
Remove the eggs from the water and place in cold water.
After about 2 minutes the eggs will be easy to peel.
Coarsely chop the cooked eggs.
Add them to a mixing bowl with the diced celery, diced pickle, mayonnaise, pepper and salt.
Fold together gently and chill at least one hour.
To serve:
For each sandwich, spread 1/2 cup egg salad on a slice of whole grain bread.
Add a slice of tomato and a leaf of lettuce, if desired.
Top with a second slice of whole grain bread and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Egg salad might be one of those dishes that nations go to war over. I can see a setting where two presidents are having a chat and one mentions that he prefers sweet pickle relish and the other says that she only uses dill pickles. Their respective ministers of war take up the discussion and the conversation gets heated and the next thing you know index fingers are hovering over red buttons ready to launch all out war.