About a week and a half ago, our church had a ladies' "Beau-Tea". We had an esthetician do a quick presentation about proper skin care and then we served the ladies a "High Tea Luncheon". As a part of the planning committee, I was assigned several things to make and one was Egg Salad Sandwiches. I must confess that I had never made Egg Salad before and was quite nervous about making it for the first time to serve over 30 women!
For weeks, I scoured the internet looking at all kinds of recipes for egg salad, all of them boasting to be the "Best Ever". In the end, I wound up combining elements from a couple of different recipes and came up with the recipe below. I'm only sharing it because the ladies at the tea thought it truly was one of the BEST they've ever tasted :-)
Enjoy!
Sharalee's Egg Salad Sandwich Recipe
Servings: 4 Sandwiches (with a generous amount of Egg Salad)
Ingredients:
*8 hard boiled eggs
*1/2 cup mayonnaise
*1/4 cup chopped fresh chives
*1/2 tsp prepared yellow mustard
*1/2 tsp Dijon mustard
*1/4 tsp paprika
*1/8 tsp salt
*2 generous pinches of dill
*Fresh ground black pepper (I just added a light dusting...about 4 turns on my small pepper mill)
*Butter, softened (optional)
*8 bread slices
Directions:
1. Peel and mash eggs; set aside.
2. Combine remaining ingredients and stir well.
3. Add eggs and gently stir to combine.
4. Optional: Spread a very thin layer of butter on one side of each slice of bread.
5. Add a large scoop of egg salad to four slices of bread and then top with remaining bread slices, buttered side down.
6. Serve or refrigerate immediately.
Tips:
*You can prepare the egg salad up to 2 days prior to serving but I recommend not putting it on the bread until the day you plan to serve it.
*Once the sandwiches are prepared, prevent the bread from drying out by placing the sandwiches on a platter with a layer of wax paper on top, followed by a damp paper towel and then seal it with seran wrap. The damp paper towel seals in some moisture but the wax paper layer between the bread and the paper towel prevents the bread from getting soggy!
For weeks, I scoured the internet looking at all kinds of recipes for egg salad, all of them boasting to be the "Best Ever". In the end, I wound up combining elements from a couple of different recipes and came up with the recipe below. I'm only sharing it because the ladies at the tea thought it truly was one of the BEST they've ever tasted :-)
Enjoy!
Sharalee's Egg Salad Sandwich Recipe
Servings: 4 Sandwiches (with a generous amount of Egg Salad)
Ingredients:
*8 hard boiled eggs
*1/2 cup mayonnaise
*1/4 cup chopped fresh chives
*1/2 tsp prepared yellow mustard
*1/2 tsp Dijon mustard
*1/4 tsp paprika
*1/8 tsp salt
*2 generous pinches of dill
*Fresh ground black pepper (I just added a light dusting...about 4 turns on my small pepper mill)
*Butter, softened (optional)
*8 bread slices
Directions:
1. Peel and mash eggs; set aside.
2. Combine remaining ingredients and stir well.
3. Add eggs and gently stir to combine.
4. Optional: Spread a very thin layer of butter on one side of each slice of bread.
5. Add a large scoop of egg salad to four slices of bread and then top with remaining bread slices, buttered side down.
6. Serve or refrigerate immediately.
Tips:
*You can prepare the egg salad up to 2 days prior to serving but I recommend not putting it on the bread until the day you plan to serve it.
*Once the sandwiches are prepared, prevent the bread from drying out by placing the sandwiches on a platter with a layer of wax paper on top, followed by a damp paper towel and then seal it with seran wrap. The damp paper towel seals in some moisture but the wax paper layer between the bread and the paper towel prevents the bread from getting soggy!