Joy the Baker

Egg Salad Sandwiches

December 28, 2010

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No more cookies, please.

I only want to eat sandwiches and garlic until I stink.

Wait… that’s weird.

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While I do have a serious aversion to baked goods this week… I still seem to be eating Nutella from the jar.

It’s complicated.

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Can I tell you the secret to super delicious Egg Salad?

Fresh herbs and lemon.  Yes!  The brightness of herbs and lemon really balance out creamy eggs and mayo.  Whole grain mustard is always a good idea too.

If I had little pickle bits to add to the salad… this would be one of my favorite things ever.

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Egg Salad Sandwiches

makes 4 sandwiches

Print this Recipe!

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

bread

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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