I love a good egg salad sandwich. I didn't used to care much for egg salad, but one day I was trying to come up with something for lunch that was different than the usual peanut butter and jelly. I'll tell you what I do, but I won't give any exact measurements, as my recipe varies most times I make it.
I start with enough hard boiled eggs, for how many sandwiches I want to make (1-1.5 eggs/sandwich).
While the eggs are cooking I start chopping veggies with my Pampered Chef food Chopper.
I use whatever I have on hand and feel like eating at the moment. I've used onion, carrots, cucumber, bell pepper, hot peppers, celery, broccoli, etc. I use a small piece of each veggie I chose, again the size of each piece varies for how many sandwiches I am making. I like to chop carrots, celery, and onion very fine and everything else a little chunky. I like the crunch it adds to the sandwich. I also use dill pickles and chop them a little chunky, too.
When the eggs are done, yes I usually use them still warm. I slice up my eggs both ways with my egg slicer plus, so the pieces are not very small. Then I add salt, fresh ground pepper, a pinch of cayenne, a little dill and any other spice I am in the mood for. Then I add just enough mayonnaise to get everything wet, but not drippy. Mix well and serve on your favorite bread or eat with a spoon. I try to only make as much as we are going to eat at that meal, as it gets a little juicy later in the fridge.
My children even like my egg salad sandwiches.
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