EGG-catly what I wanted for supper . . . Egg Salad Sandwiches

     Sometimes the simplest things are the BEST and EGG-catly what I’m craving. I have been thinking about egg salad sandwiches for the past two weeks . . . and since I haven’t been able to talk Barry into mixing up a batch, I was forced to do it myself!
     Our favorite additions to the basic egg salad recipe include . . .about a tablespoon of sweet pickle relish, 3 or 4 tablespoons finely chopped celery for crunch, a pinch or two of curry powder, a dash of hot sauce (Tabasco®) and crumbled bacon -- the bacon is what makes this recipe EGG-ceptional . . . in our opinion.

Basic Egg Salad    Enough to make 3 to 4 sandwiches or 2 very full ones!
About 1/4 cup mayonnaise
About 1 tablespoon prepared yellow mustard
Salt and pepper to taste

Egg Salad ADD Ins: pickle relish, onions, celery, and peppers. Spice it up with curry powder, hot sauce, horseradish, or chili powder. For a meaty filling, try adding 3 slices of crumbled, crisp bacon.

1.     Chop hard-cooked eggs and mix with additional ingredients.
Mixing up the ingredients in one of Barry's hand-thrown pottery mixing bowls.
2.     Cover and refrigerate for up to 2 days. (If making ahead and using bacon . . . wait and add it as the sandwiches are being made.)

To make the sandwich:
1.     Butter bread (we prefer wheat or marble rye), if desired.
2.     Pile on egg salad on one slice of bread and spread it over the bread.
3.     Add fresh spinach or a lettuce leaf and top with a second slice of bread and ENJOY!

Simple Supper or Lunch: Egg Salad on Wheat Bread / Fresh Veggies (radishes from
our garden) with Comeback Sauce Dip

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