Creative Egg Salad Sandwiches

Happy 11-11-11 or Veterans Day!

It’s  gloomy outside today in Encino and it’s Veterans Day. The one day a year set aside to honor military veterans, past and present.  I salute all!  I need a little sunshine to lift my spirits today. The best way I know how is to create one of my cheerful little recipe.  So small in the scope of things but sometimes the small things get a smile our faces or taste good in our bellies!

This is my creative egg sandwich.  Yes, I too get bored with food and the same o’ thing.  I try to get creative when I have business peeps coming over for a quick lunch meeting.  I love these little mouth watering spicy sandwiches.

Be creative this weekend!

Ingredients:

  1. 6 Large eggs

  2. 1/4 cup Mayonnaise or reduced-fat mayonnaise

  3. 2 tablespoons Minced red onion

  4. 1 tablespoon Minced fresh parsley leaves

  5. 1/2 Medium stalk celery , chopped fine (about 3 tablespoons)

  6. 1 Small clove garlic , minced

  7. 2 tablespoons Chopped capers

  8. 1 Anchovy fillet , minced (optional)

  9. 2 teaspoons Dijon mustard

  10. 2 teaspoons Lemon juice

  11. Ground black pepper

  12. Sliced peppers to taste

Preparation

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

3. Use cookie cutters to cut the  bread into creative shapes.

Photo by: Michael Brian Photography

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