It is said that the egg salad was eaten at the English tables in the 17th-18th centuries, after which mayonnaise was invented, after which egg salad sandwiches appeared. In our country, almost everyone has eaten something like this at least once in their life, only it must have potatoes. And olives. And sour cucumbers. LOL.
For the egg salad you need hard boiled eggs, cut into small cubes, mixed with mayonnaise, mustard and some lemon juice, salt and pepper. I like chopped dill and parsley better, instead of chopped red or green onions. And I didn’t have celery, because I would have put it, as the recipe says. You put the chopped ingredients in a bowl, add the dressing and mix lightly. You can also use capers or Worchester sauce.
Well, it rocks! 😛 Full of proteins and vegetarian. I combined it with a pita heated in the microwave and with some chopped lettuce leaves. Rolled, cut in half for artistic impression, eaten.
If you want a sandwich, use rye bread or potato bread, which is thicker. Or lightly toast the white or seed bread.
Any disaster can cook such a tasty recipe. 🙂