Chef’s Egg Salad Sandwich

Today is that most awesome egg salad sandwich lunch day! I boiled up some jumbo sized eggs and they await peeling and preparation in the refrigerator. I have sent a message to my gal and she is looking forward to the meal. I have chips and some chilled super large black olives as the sandwich sides. Let’s make my version of the awesome egg salad sandwich.

8 eggs hard-boiled (peeled and cooled)

2/3 cup mayonnaise

1 ½ tsp yellow mustard

1/4  cup sweet Vidalia  onion thinly (finely diced)

salt and black pepper to taste

several leaves of nice leaf lettuce

1 rib celery (finely diced)

1/4 cup sweet pickle relish

6-8 slices of your favorite bread

In a large mixing bowl place the eggs and mash finely.
Add mustard, pickle relish, chopped onion, chopped celery, mayonnaise, salt, and pepper, mix well.
Assemble sandwiches with lettuce.
Serve with potato chips and chilled pitted black olives
Store leftover egg salad in the refrigerator for up to 2 days, depending on the freshness of the eggs.

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