In Leu of Easter leftovers I thought I would share a recipe I tried from Our Best Bites a couple weeks ago for Egg Salad Sandwhiches. It was really yummy and light feeling with adding lemon zest into the egg mixture. This is what we are having for dinner tonight!
1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves
*if you like it extra tangy, add a teaspoon of vinegar too.
No comments:
Post a Comment