Private School Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Egg Salad Sandwich

From Stop and Smell the Rosemary

Ingredients: 

4 large eggs, hard-boiled and peeled
2 to 3 green onions, minced
2 ribs celery plus some leaves, chopped
⅓ cup mayonnaise
1 Tablespoon Dijon mustard
Salt
Freshly ground pepper
8 slices whole wheat bread
Mayonnaise (for spreading)
1 head Boston lettuce
2 large tomatoes, thinly sliced

Recipe directions: 

While eggs are still warm, place in a bowl and chop with a pastry cutter. Add onions, celery, mayonnaise and mustard. Season with salt and pepper. Combine well and chill. Assemble sandwiches using whole wheat bread, additional mayonnaise, lettuce and tomatoes. Serves 4.

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