Flavor Egg Salad Sandwich.jpg

 

Serves 4 

 

12 hardboiled eggs

½ cup chopped celery

2/3 cup mayonnaise

5 ½ teaspoons This Little Goat Went to Korea

2 ½ teaspoons lemon juice

salt to taste

8 slices rye bread, toasted and buttered

2 small heads red oak lettuce

2 medium tomatoes, thinly sliced

 

1. Peel and dice hardboiled eggs. 

2. In a separate bowl whisk together mayonnaise, This Little Goat Went to Korea and lemon juice. 

3. Combine eggs, celery and mayonnaise mixture and gently stir, salt to taste. 

4. To build sandwiches: Lightly toast rye bread and butter one side of each slice. Scoop ¼ of egg salad onto buttered side of 4 slices of bread. Top salad with lettuce and a few slices of tomato.