Saturday, October 30, 2010

Egg Salad Sandwhich

6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste
8 Slices of Bread, toasted
1. Slice eggs.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.
3. Toast 8 slices of Bread and serve on the toasted Bread

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