Thursday, December 15, 2011

Egg Salad Mini Sandwiches

I started this meal earlier in the day by making a fresh batch of Homemade Rye Bread and boiling 10 eggs. This Egg Salad tastes great if you choose to eat it immediately (perhaps with crispy crackers) or if prepared in advance and allowed to chill in the refrigerator until time to serve. For our family, the goal was to make enough to eat dinner tonight and then have leftovers for lunch tomorrow. We'll have to see if the kids leave us any leftovers!


10 eggs, hard-boiled - then peeled and diced
1/4 red onion, diced
1 stalk celery, diced
2 green onions, diced
1/2 cup salad dressing
1/4 cup sweet relish
3 TBS spicy brown mustard
3-5 crunchy baby dill pickles, chopped
2 TBS white vinegar
1 tsp sugar
1/2 tsp paprika

- Combine ingredients and serve as desired, or refrigerate until serving.

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