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Comfort food for a summer's day–great for picnics, pot lucks, or sudden guests. All you need in the fridge are eggs, mayo and a loaf of bread to make a feast.

  • 12 eggs, hard boiled
  • 1 Cup mayonnaise
  • 1 TB. prepared brown (dijon) mustard
  • 1/2 tsp. freshly ground pepper (we used SPECIAL EXTRA BOLD PEPPERCORNS)
  • 12-16 slices bread

Put the eggs in a roomy pan and fill with cold water to cover the eggs. Bring the water to a boil, turn the heat down and simmer for 15 minutes. Run cold water in the pan to cool the eggs. Peel and chop the eggs and set aside. Mix mayonnaise, mustard, SANDWICH SPRINKLE, and PEPPER together in a small bowl. Add the dressing to the eggs and mix lightly. Use 1/3 to 1/2 cup of egg salad per sandwich. We used Bibb lettuce and bakery white bread for our sandwiches. Egg salad is also nice served mounded atop a bed of lettuce with carrot and celery sticks for dipping.

Serves: 6-8
Prep. time: 10 minutes
Cooking time: 15 minutes

Sandwich Sprinkle 2.5 oz. 1/2 cup jar
Whole Special Extra Bold Indian Black Peppercorns 2.1 oz. 1/2 cup jar

© 2001 Penzeys Spices. All rights reserved.