Poeticaleggsaladsandwiches Recipes

EGG SALAD SANDWICH

Steps:

• Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
• Drain and rinse eggs under cold water for 1 minute.
• Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
• Roughly chop the eggs.
• In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
• Store in an airtight container in the refrigerator for 4-5 days.
• Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

POETICAL EGG SALAD SANDWICHES

Steps:

• In small saucepan cover the eggs with cold water - at least 1 inch above the eggs. Place the saucepan over high heat and bring to a boil.
• Remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 25 minutes. Uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
• Meanwhile wash the celery stalk under cold running water. Chop it into tiny pieces on the cutting board.
• Peel the eggs. Add them with the chopped celery to the small mixing bowl and mash them together with the fork.
• Stir the mayonnaise, salt, and pepper into the egg mixture. Set the egg salad in the refridgerator.
• Mix the softened butter with the dried mint or parsley in the small bowl. Set aside.
• Cut each slice of bread with a large cookie cutter. Save the bread scraps in a little plastic bag for bread crumbs.
• Butter one side of each bread shape with the minted butter. On half of the bread shapes spread the egg salad. Place the other half of the bread shapes on top. Makes 4 poetical sandwiches.