Egg salad, an essential part of any culinary repertoire, evokes visions of hot summer days and family celebrations. This easy-to-make recipe can be adapted to all tastes since it offers many variations. Try it on dark rye bread, pita bread, or even tortillas.
° 6 hard-boiled eggs, shelled and coarsely chopped
° 1/4 cup (60 mL) chopped green onion (optional)
° 2-3 tbsp. (30 ml) mayonnaise
° 2 tbsp. (10 ml) Dijon mustard
° 1/8 c. (0.5 ml) salt
° 1/8 c. (0.5 ml) pepper
° Garlic powder, to taste (optional)
° 8 slices of whole grain bread
° 4 lettuce leaves
In a small bowl, combine the eggs, onions (if desired), mayonnaise, mustard, salt, pepper and garlic powder (if desired); stir to mix well.
Place bread slices two by two on the work surface. Spread about 1/2 cup (125 mL) of the egg filling on one of the two slices of bread. Cover with a lettuce leaf and the other slice of bread.
Cut each sandwich in half or into quarters.