Egg Salad, in the form of a tea sandwich

I had a co-worker once that loved egg salad sandwiches, and the idea seemed awful to me.  But as I continued to think about it; I like deviled eggs and potato salad...it can't be all that different or bad, right?!  Well, I wanted an excuse to try my Cut & Seal to use for tea parties in the future and just happened to have some eggs in the fridge....so here we are :)

Egg Salad

Now in hard boiling eggs, my preference is 15 minute boil.  I add 1/4 salt to my water and IMMEDIATELY put eggs in an ice bath after the 15 minute boil.  I have found that this combination will make for easy peeling for even farm fresh eggs.

This is a simple recipe and I believe most people would have the general ingredients already available in their homes. I didn't add celery, pickle or red bell pepper because I didn't have it on  hand, nor do I really want that in my sandwich.....maybe I will try it next time. I just happened to have Dijon Mustard left from a recipe I made a few weeks back, but otherwise I would have used regular mustard.

 I mixed up my eggs, mayo and mustard...a little salt and pepper.

 I attempted to place an even scoop on my bread.  I used my favorite 12 grain bread, but realize that a nice soft white without seeds would have made for an easier press with my Cut & Seal and would have turned out looking a bit prettier.

 For my first attempt at egg salad and using my Cut & Seal, I was pretty happy.  Next time I make tea sandwiches, I will definitely use a different type of bread.

I approve of this recipe, as this was my lunch last week Friday :)