Egg Salad Sandwiches
Our favorite Egg Salad recipe includes hard-boiled eggs, celery, dehydrated onion, sweet pickle relish, spicy brown mustard, Miracle Whip and salt and pepper. These are terrific sandwiches on weekends when you're on the go with sporting events for your kids. Every mouthful is hearty, satisfying comfort food.
Ingredients
- 2 dozen large eggs
- 1 cup miracle whip or mayonnaise, or half of each
- 6 tbsp. sweet pickle relish
- 2 tsp. dehydrated minced onion or substitute red onion, green onions or Vidalia onions
- 2 tsp. spicy brown mustard
- 1 tsp. Lawry’s seasoned salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika if desired
Instructions
- Hard boil eggs.
- Cool completely.
- Peel shell and rinse to make sure all shell is removed.
- Pat eggs dry.
- Place eggs in a large mixing bowl.
- With a pastry blender cut through eggs until thoroughly broken down in small pieces.
- Add miracle whip, sweet pickle relish, minced onion, mustard, seasoned salt and pepper.
- Stir thoroughly to mix seasonings.
- Spread on bread for sandwiches.
Notes
NOTE: To peel eggs, whack the rounded side of the egg 4 or 5 times against the edge of your sink so the egg shell cracks and the membrane breaks. It is also better to use eggs that are NOT fresh. It is better if they are two or three weeks old if possible. Otherwise, the eggs are difficult to peel.
NOTE:This is a recipe that should be made according to taste. Sometimes John adds garlic salt, celery salt, or paprika. If you want yours a little sweeter you may add a half teaspoon or so of sugar. If you want it crunchier, add more celery. Other possibilities for seasoning are dill weed and parsley.
NOTE: Preparation time does not include time required to cool eggs.
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