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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
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