Auntie Andi's Egg Salad for Little's Little #1 Longmeadow

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon mayonnaise (I use full flavored Hellman's)
  • salt and pepper (I use a pretty good hit of salt, but you add what you want)
  • 18
    teaspoon fresh lemon juice (very small amount, a squeeze really)
  • 1
    stalk celery, chopped (small celery-chopped in small squares)
  • 18
    teaspoon fresh chives, chopped
  • Optional Toppings
  • 1
    bunch bean sprouts (or mung beans)
  • 4
    slices whole wheat bread, toasted medium
  • 2 -3
    lettuce leaves, per sandwich
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DIRECTIONS

  • Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
  • Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
  • Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
  • Use the mayonnaise just enough to get the eggs to stay together.
  • Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
  • Gently add celery and basil or chives if using.
  • Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
  • Top with lid, mash down a bit, and take a deep bite. Oh yum!
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