Mar 31 2009
Egg Salad Sandwich
Egg Salad Sandwich 1
6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes. Leftovers can be kept a couple of days. Makes about 2 cups.
Egg Salad Sandwich 2
8 (10-minute) hard boiled eggs (11 minutes out of refrigerator)
1/2 cup red sweet onions, diced
3 garlic cloves, minced finely
1 1/2 teaspoons kosher course salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup fresh basil (cut into strips)
After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Blend all ingredients together. Serve on bread or toast.
