The Humpherys Family

Egg Salad Sandwich

Recipe Added:  3/15/2012 
6 large eggs
1/4 cup mayonnaise, to taste
1/4 tsp salt
1/4 tsp pepper
3/4 tsp lemon juice
1 1/2 stalks celery, finely diced
1/2 bunch of chives, chopped
2 small handfuls of green leaf lettuce
8 slices of whole grain bread, lightly toasted
Place the eggs in a pot and cover with at least 1 inch of water. Cover and heat to boiling. Remove from heat and let stand covered for ten minutes. Drain hot water and immediately place eggs in cold water with ice cubes for approximately 3 minutes to stop the cooking. Crack and peel each egg (hold under cold water while peeling if the shell is hard to peel).

Place eggs in a mixing bowl. Add salt, pepper, lemon juice and half of the mayonnaise. Smash with fork or pastry blender. Add remaining mayonnaise a little at a time until the mixture is moist to taste. Stir in celery and chives. Place lettuce on 4 slices of toasted bread and spread with egg salad mixture. Top with remaining 4 slices of toasted bread.
Notes
May substitute chives for dill and/or add chopped ham.
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