Nothing beats a good hearty sandwich. Summertime is here and I love packing easy, cold lunches for work. Egg salad can be prepared ahead of time and ready to go for your lunch bag or picnic lunch. My husband won't eat egg salad so I usually just make enough for myself. Of course, the recipe can be doubled, tripled, and so on.
Egg Salad Sandwich
From Tasteful Cuisine
2 hard boiled eggs
1 Tablespoon mayonnaise
1/4 Teaspoon Dijon mustard (or any flavor of mustard you like)
Freshly ground black pepper
Celery seed
2 slices of hearty, wheat bread
Place two fresh eggs in a small saucepan, fill with water and cover. Turn on high and bring to a boil. Once the water is boiling, turn off and remove the saucepan from heat. Leave covered for 15 minutes to finish cooking. Drain the water and transfer eggs to ice water to "shock" the eggs. Cool Completely. Once the eggs are cooled, crack and peel the eggs. Dice the eggs into a small dish. Mix Eggs, mayonnaise, mustard and a generous pinch each of black pepper and celery seed. Chill the salad for a minimum of 30 minutes before serving. Serve on bread with lettuce and any other toppings of your choice.
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