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Egg salad sandwich Recipe

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This recipe for Egg salad sandwich is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
8 large eggs
1 large dill pickle diced very small
2 tsp dill pickle juice
¼ cup mayonnaise
2 tsp Dijon mustard
1 tsp sugar*
¼ tsp coarse salt
¼ tsp pepper
1/8 tsp paprika plus more for garnish
Directions:
Directions:
Make the hard boiled eggs: add the eggs to a saucepan and fill with cold water to cover eggs by 1-2 inches. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 12-14 minutes. Take the eggs out of the water and immediately submerge into ice water. Let cool completely.
Peel and chop the eggs small.
Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with a touch of paprika.
Number Of Servings:
Number Of Servings:
4

 

 

 

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