50+ Friends Club Cookbook
Soups and Sandwiches
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Egg Salad Sandwich with Dill
From the Kitchen of: Pepper
Source: Sun Herald Newspaper June 2004
| 8 |
|
hard-boiled eggs, peeled
|
| 2 |
tablespoons
|
minced green onion
|
1/4
| cup
| minced celery
|
| 1 1/2 |
tablespoons
|
Dijon mustard
|
| 2 |
teaspoons |
white vinegar
|
| 1/4 |
cup
|
mayonnaise
|
1/4
|
teaspoon
|
salt
|
| 2 |
cups
|
shredded iceberg lettuce
|
| 2 |
tablespoons
|
chopped dill
|
| 8 |
slices
|
olive bread
|
|
|
cracked black pepper
|
Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and
salt. Cover and chill until ready to serve.
Toss together the shredded lettuce and dill.
Divide the egg salad among 4 slices of the bread, spreading it to the
corners. Grind black pepper over the egg salad, then place equal amounts of
the lettuce-dill mixture on each sandwich. Top with the remaining bread
slices. Cut in half and serve.
Serves 4.