"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Finger sized egg salad sandwiches Recipe

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This recipe for Finger sized egg salad sandwiches, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Smith
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 to 8 hard boiled eggs
1 onion diced
1 pickle diced
2 stalks celery diced
Salt and pepper to taste
1/2 cup to 1 cup of salad dressing

Directions:
Directions:
Boil eggs 3 minutes at a rolling boil. Take eggs out and put into cold water and peel. Then take the eggs after peeling and dice them with a fork in a bowl. Then add the peeled diced onion, the diced pickle, the diced celery, salt, pepper, and salad dressing. Stir together. Take bread and cut into fourths and cut off crust and make sandwiches. They are really great.

Personal Notes:
Personal Notes:
I used to make these when my family all came together for special holidays to keep everyone pacified until the main course dinner was done.

 

 

 

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