Egg Salad Sandwiches

Ingredients

5 or 6 hard-boiled eggs, peeled and cooled (makes 4 sandwiches)

1 stalk celery, minced

3 Tbsp chopped green onion (about 2)

1 Tbsp sweet pickle, chopped, plus 1 tsp pickle juice

2 tsp chopped fresh dill (or ¼ tsp dried)

Optional: 2 tsp chopped parsley

Optional: 1 Tbsp capers

¼ cup mayonnaise

½ tsp salt

½ tsp pepper

Toasted bread and lettuce for sandwiches

Directions

Chop eggs. (I cut mine in half, then fourths and chop into small bits, just don’t mash them.)

Add chopped eggs to a mixing bowl and add celery, green onion, pickles and juice, dill, parsley, and capers.

Gently stir in mayonnaise and salt and pepper.

Taste for seasonings.

*Keeps 3 days in the refrigerator. 

© Deer One Publishing 2017