Wednesday, December 29, 2010


Egg Salad Sandwiches
makes 4 sandwiches
8 hard boiled eggs, peeled and cut in half
heaping 1/4 cup mayonnaise
heaping teaspoon whole grain mustard
1 teaspoon finely chopped tarragon
2 teaspoons chopped flat leaf parsley
2 tablespoons finely diced shallots
2 teaspoon fresh lemon juice
salt and pepper to taste

Making egg salad is super easy.  Once the eggs are hard boiled and peeled, and the herbs and shallots are chopped, dump everything into a medium bowl.  Use a fork to break up the egg whites and yolks and incorporate all of the ingredients.  Add more mayonnaise if you’d like it more creamy.  Add salt and pepper to taste.  Spoon onto good bread and enjoy.  Store egg salad in the fridge for up to 4 days.

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