Egg Salad Sandwiches

I've discovered that the only way Q will eat hard boiled eggs is by making Deviled Eggs (or, as Quinten calls them, Paprika Eggs). So, over the 4th, I bought two dozen eggs and boiled a dozen up to make his favorite Deviled Eggs. Alas! Fresh eggs are a bitch to peel. I ended up with only about 6 eggs that were "good" enough to use as Deviled Eggs with rest looking like they'd been in a fight with a meat grinder.

What does one do with less than perfect eggs? One makes egg salad, of course. Its pretty had to screw up egg salad, right? It's just eggs, mayo, mustard, pickle relish, salt and pepper, right? I've made it that way for over 30 years. So when this little gem of a recipe landed in my RSS feed box on the day I was going to make egg salad, I just knew I had to try it. I'm so glad I did! The mustard powder gives it that nice "mustardy" flavor without the added vinegar that prepared mustard has. And the dill weed compliments the egg and mayo flavor the way my pickle relish never could. I knew I had a winner with this recipe, and I just had to share it!

So, here is -

Egg Salad Sandwiches
Submitted by Sara Slade at Allrecipes.com

8 hard cooked eggs, diced
1 cup mayonnaise
1/4 cup dried onion flakes - I used about 2 Tblsp. finely chopped onions - use your own judgement. Dried onions can sometimes be over-powering.
1/2 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices of bread

In a bowl, gently mix the eggs, mayo, onion, salt, mustard powder, garlic powder, pepper and dill. Cover and refrigerate 8 hours or overnight (This step is important to fully develop the flavors). To serve, spread equal amounts on 4 slices of bread and top with the remaining slices to make sandwiches (well *duh*).

Try it. I think you'll agree that you can build a better egg salad sandwich!