Friday, August 28, 2009

Egg Salad

Another sandwich recipe for the Brown Bagger...




8 large eggs, boiled
1 stalk of celery finely diced
2 Tablespoon yellow sweet onions, finely diced
4 Tablespoon mayonnaise
3 Tablespoon sweet pickle relish
1 Tablespoon EVOO (extra virgin olive oil)
1 Tablespoon mustard
1 teaspoon Italian Salad Dressing Mix
1 teaspoon cider vinegar
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried dill
1/2 teaspoon turmeric
1/2 teaspoon worcestershire sauce
1/4 teaspoon white pepper

Directions:

Halve the eggs and seperate the yolks fromthe whites.  Chop the whites (set them aside).  In a medium mixing bowl mash the yolks. 

To the finely mashed yolks, add all of the ingredients except for the chopped whites, savign the mayo for last.  Stir as you add each tablespoon of may to make sure it does not get to thin.  Use only what you need of the 4 tablespoons.

Add the chopped whites to the mix and fold them in carefully.

Refrigerate for at least one hour before serving.

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