Letty’s Egg Salad
It’s been awhile since I’ve shared one of my mother-in-law Letty’s famous recipes and I know that egg salad isn’t exactly the most accurate reflection of her culinary talents, but I still think it’s important to have a solid egg salad recipe in your repertoire.
Right? Right.
I like to add toasted sliced almonds to my sandwich for a little added crunch. And I use Milton’s Whole Grain bread, a local San Diego fave. It’s the only whole grain bread my husband doesn’t complain about! So you know it’s good! Oh and I also removed a few of the yolks just to reduce the fat a bit more, but it didn’t really affect the flavor or consistency.
Letty’s Egg Salad
Serves about 6-8
14 hard-boiled eggs, chopped
1/4 to 1/3 cup of mayo
1/4 to 1/3 cup of reduced fat mayo
1 T of dijon mustard
2 T of very finely chopped white onion
Tad kosher salt
Tad freshly ground pepper
Mix all ingredients and refrigerate. Enjoy on your favorite bread.
Mmmm, you gotta love the classics… Egg salad, Tuna salad, and all the rest! ^^
Comment by Steven@RK — August 24, 2006 @ 6:10 am
Mmmm, you gotta love the classics… Egg salad, Tuna salad, and all the rest! ^^ Nummy!
Comment by Steven@RK — August 24, 2006 @ 6:18 am
believe it or not, i’ve never had an egg salad sandwich!! i’m totally going to try this out.
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