Tea Sandwich Series: Egg Salad Sandwiches

I would like to introduce the Egg Salad Sandwich next in my Tea Sandwich Series.   My niece hates boiled eggs, she simply won't touch them.  But she loves these sandwiches.  I think it's a texture thing because I make my egg salad very creamy and smooth.  They are always a family favorite and even the picky eaters like my niece and son dive in and polish these off.  Good thing they are so simple to make.

  Ingredients:
10 peeled hard boiled eggs
2 green chilies (seeded)
1/2 a small onion
2-3 Tbs of butter/margarine
1/4 cup of good mayo
1 Tbs of yellow mustard
1 tsp of vinegar
salt and pepper (I like a lot of pepper)
1lb white thin sandwich bread

Put all ingredients in a food processor and pulse until it forms a smooth paste.

Note:  To make these sandwiches egg and cheese you can simply add a 1/2 cup of shredded cheddar cheese. Remember to adjust your salt because the cheese will have some salt.

Apply a generous amount to each slice of bread.  I recommend using white bread for this sandwich.  Try to use the thinnest sandwich bread you can find.






Stack 2-3 sandwiches at a time and cut the crust off with a serrated knife.  This step is optional, but it does give a clean look to the sandwiches. I like to chill the sandwiches before serving them, but they can certainly be eaten right away.  

Note: A tip to keep the bread soft and not dry out is to put a slightly damp paper towel over the sandwiches.

Enjoy.


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