If you colored a bunch of eggs for Easter then its time to make Egg Salad Sandwiches out of them! This is one of Martha Stewart’s Recipe that I modified. See her site for her version.
Ingredients:
- 6 hard-boiled eggs, peeled and roughly chopped
- 1/4 cup Homemade Mayonnaise, or prepared mayonnaise
- 1/2 teaspoon dry mustard powder
- 3 tablespoons freeze dried celery
- Dash of salt and freshly ground black pepper
- 1/4 teaspoon mild curry powder
- 1 8-inch round bread loaf, cut in half crosswise (or any bread is fine)
Directions:
In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder. Gently mix until combined.
Put egg salad on bread and top with lettuce or arugula if you want. Cut the sandwich into wedges. Serve immediately. (I store leftovers in the fridge up to a few days)