Sunday, September 19, 2010

Egg Salad Sandwiches

I have never been a fan of egg salad. So I was shocked to find that I loved this recipe. I tried it out of desperation cause I haven't gone grocery shopping in ages and because of some drama, I couldn't get into my pantry. And now I think I will make this part of the regular rotation in my meal planning.

Here goes!

7 eggs (that is all I had)
1 1/2 TBS Miracle Whip (you can use mayo but I prefer the sweetness of MW)
2 TBS Hot Mustard (dijon)
1 Tsp Dried Dill Weed
1 Tsp Paprika
salt and pepper to taste
(you could add some chopped red onion or celery or both if you like a little crunch)

Makes enough for 4 sandwiches.

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. (I used my pampered chef chopper...super easy and fast)
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika and salt and pepper.
3. I served it on toast (I hate soggy stuff so toast is my solution with most sandwiches to avoid it) with a little more mayo on the bread and some crispy lettuce. It was out of this world delicious!

The ingredients!

My handy dandy chopper!

Vwala! dinner is served!

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