Egg Salad Sandwiches
Making the egg salad filling for sandwiches in advance saves last-minute preparation time. Keep the egg mixture in a covered container in the refrigerator up to 4 days and stir before using. Even though lettuce and tomatoes turn this sandwich into a meal, I like to add a side dish of sliced cucumbers in vinaigrette dressing.
Ingrediënten
- 8 hard-cooked eggs peeled
- 2 tablespoons sweet pickle relish
- ¼ cup light mayonnaise
- ⅛ teaspoon paprika
- 1 tablespoon minced chives
- 8 slices of challah sliced 1/2-inch thick
- 8 leaves romaine or iceberg lettuce
- 2 tomatoes cored and thinly sliced
Instructies
- Place the eggs in a medium bowl and dice with a sharp knife.
- Add the relish, mayonnaise, paprika, and chives and stir well to blend.
- Place 4 slices of bread on a work surface.
- Divide the egg salad among the bread slices.
- Add 2 lettuce leaves to each sandwich.
- Add tomato slices over the lettuce and close with a top slice of bread.
- Cut the sandwiches diagonally in half to serve.
Notes / Tips / Wine Advice:
Vary It!
Substitute 2 tablespoons of minced celery or red bell pepper for the pickle relish. Or try substituting a can of drained tuna for half the eggs, making a hearty tuna and egg salad.--------------------------------------------------------------------------------------------------
