Tuesday, April 14, 2009

Egg Salad Sandwiches

So what to do with all those Easter Eggs? I'm not sure I loved egg salad sandwiches when I was growing up, but I do now.


8 eggs, boiled and cooled
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

Peel eggs, rinse in water to remove all shells. Ignore blue, pink and yellow colors on eggs. They won't show up! Chop eggs somewhat. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

Serve on toasted bread, with a dill pickle, chips and tomato soup on the side. Yummy!


Gretchen said...

Oh, yes...yes...yes.

Capital idea, Bev.

Renna said...

You make it just like I do. And if you still have leftover Easter eggs, devilled eggs will use up a lot of them. :-)

pcb said...

Thank you for NOT putting sweet pickle relish in your egg salad. Why would anyone do that?

Chris said...

We didn't even color eggs here this year, but egg salad sure sounds great. I've never put dill in my egg salad before, I think I'll just have to try that! And I agree with an earlier comment - what's with the SWEET pickle relish some people put in theirs?