As I was searching through the fridge yesterday morning deciding what to have for my healthy breakfast it dawned on me I should take a few extra minutes to boil some eggs so I could make some egg salad sandwiches. Today I will enjoy the fruits of my labor because I like to let it chill overnight. I think this really helps set the flavor. I hope you enjoy!
Lite Mustard Egg Salad Sandwiches
4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 tablespoon Sweet Vidalia Onion (optional), finely chopped
1 teaspoon Dijon Mustard (for spicy use a horseradish mustard)
1/8 teaspoon Paprika
1 tablespoon Fresh Parsley, finely chopped
1 tablespoon Sweet Pickle Relish
To taste: Salt & Freshly Ground Black Pepper
Combine the mayonnaise, mustard, relish and paprika in a large bowl. Add the rest of the ingredients, half of the parsley and mix well.
Season to taste with salt & the ground black pepper. Garnish with the rest of the parsley. Another garnishment I love is sprouts.
Chill for at least one hour before serving.
Serve on flatbread, wheat bread, or pita bread. Personally I prefer rye bread for egg salad but today being out of rye I decided to use pita bread. This is also a great recipe for finger or tea sandwiches if you use thinly sliced wheat bread. When serving tea sandwiches I also like to make half of the sandwiches using my Healthy Chicken Salad Recipe.