Egg Salad Sandwiches
I'm a recent convert to egg salad. Bad ones are bad, but good ones are great! This is one of the good ones (especially when served on Vaughan bread). Thanks Joy the Baker!
8 hard boiled eggs, peeled and cut in half
heaping 1/4 cup mayonnaise
heaping teaspoon whole grain mustard
2 teaspoons chopped flat leaf parsley
2 tablespoons finely diced shallots
2 teaspoon fresh lemon juice
salt and pepper to taste
Roughly chop the eggs. Stir in the shallots. Add the mayonnaise, mustard and parsley. Stir with a fork to break down the egg into smaller pieces.
Add the lemon juice and salt and pepper to taste.
Serve on lightly toasted bread.
Adapted from here.
- Hard boiled eggs keep in the fridge for a week
- Egg salad is good in the fridge for four days