Tuesday, October 7, 2008

Roosevelt Market's 'World Famous' Egg Salad

I saw this recipe in the Idaho Statesman awhile ago and clipped it. I love egg salad sandwiches and this was a new twist. I made them yesterday for a potluck lunch and they were FABULOUS! I didn't have the Lawry's salt so I used regular salt. Turned out great. Yum!

Makes 6-8 sandwiches

12 hard boiled eggs
1/2 tsp celery seed
1/2 tsp dill weed
1 tsp ground mustard powder
1/2 tsp black pepper
1-2 tsp onion powder
1 tsp Lawry's Seasoned Salt
splash of balsamic vinegar
splash of lemon juice
1/2 c. sweet relish (I used dill relish, just my preference)
1 tsp. paprika
mayo to moisten (I used about 2 Tbl)
raw sunflower seeds to garnish
sprouts to garnish
12-16 slices whole wheat bread

Smash eggs into small pieces and mix all ingredients together except sunflower seeds and sprouts and bread. Scoop dollop of egg salad onto bread slices. Top with sunflower seeds and sprouts. Enjoy!

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