Friday, July 22, 2011

Tea Sandwich Series: Egg Salad Sandwiches

I would like to introduce the Egg Salad Sandwich next in my Tea Sandwich Series.   My niece hates boiled eggs, she simply won't touch them.  But she loves these sandwiches.  I think it's a texture thing because I make my egg salad very creamy and smooth.  They are always a family favorite and even the picky eaters like my niece and son dive in and polish these off.  Good thing they are so simple to make.

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.
Apply a generous amount to each slice of bread.  I recommend using white bread for this sandwich.  Try to use the thinnest sandwich bread you can find.

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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