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Egg Salad

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Egg Salad

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Sandwich
 

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Egg Salad

Ingredients

  • 2 large eggs
  • 2 tablespoons light mayonnaise
  • 1 small shallot, minced
  • 2 teaspoons sweet pickle relish, or chopped pickle
  • 1/8 teaspoon Old Bay Seasoning
  • Coarse salt and ground pepper
  • 2 slices dark bread, such as multigrain or pumpernickel carrot sticks, for serving (optional)

Method


<ol> <li>. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.</li> <li>. Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.</li> <li>. Top one slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.</li> </ol>

Recipe is courtesy of: Everyday Food PBS

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