10 peeled hard boiled eggs
2 green chilies (seeded)
1/2 a small onion
2-3 Tbs of butter/margarine
1/4 cup of good mayo
1 Tbs of yellow mustard
1 tsp of vinegar
salt and pepper (I like a lot of pepper)
1lb white thin sandwich bread
Put all ingredients in a food processor and pulse until it forms a smooth paste.
Note: To make these sandwiches egg and cheese you can simply add a 1/2 cup of shredded cheddar cheese. Remember to adjust your salt because the cheese will have some salt.
Stack 2-3 sandwiches at a time and cut the crust off with a serrated knife. This step is optional, but it does give a clean look to the sandwiches. I like to chill the sandwiches before serving them, but they can certainly be eaten right away.
Note: A tip to keep the bread soft and not dry out is to put a slightly damp paper towel over the sandwiches.
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