Egg Salad Sandwich

  • 19 May - 25 May, 2018
  • Mag The Weekly
  • Cookery


· 8 hard-cooked

· ½ cup mayonnaise

· Salt and pepper to taste

· 6tbsp unsalted butter, room temperature

· 20 slices of bread


Peel and slice the eggs and place into a medium bowl then coarsely mash them with the back of a fork. Add mayonnaise, salt and pepper and stir until well-blended. This mixture can also be refrigerated, covered, up to two days. Spread butter onto one side of each slice of bread. Spread the buttered side of half the slices with two tablespoons of egg mixture, each. Top with remaining slices of bread, buttered side down. Cut the sandwiches whichever way you desire and serve.