Egg Salad Sandwiches
Servings 4 sandwiches
My Mom's family friendly old fashioned egg salad sandwiches have just enough mayonnaise and lots of crunch. You can use the filling for canapés too!
Ingredients
- 8 slices of your favourite bread toasted if you like
- 6 large eggs preferably free-range and/or organic hard boiled, cooled and finely chopped
- ¼ cup finely chopped celery
- ¼ cup finely chopped red pepper
- 3 to 4 tablespoons mayonnaise
- ¼ teaspoon celery salt
- ½ teaspoon dried parsley
- a couple of pinches of pepper
- a couple of pinches of curry powder to taste
- lettuce for garnish
Instructions
- Mix the eggs, celery, red pepper and mayonnaise together.
- Add the celery salt, parsley, pepper and a pinch of curry powder. Stir together well.
- Taste and adjust seasoning, adding more if necessary.
- Butter bread slices and divide the egg salad filling between four slices of bread.
- Garnish with lettuce and top with the other four slices of bread. Cut in halves or quarters to serve. Alternatively, use the egg salad filling to top crackers or bruschetta.
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