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Egg salad sandwich sliced in half.

Egg Salad

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from CLBB Robyn 1007)
  • Category: Sandwich




  1. In a large bowl, mash together all ingredients. Taste for seasoning and add more salt, pepper, or vinegar as needed. Refrigerate until ready to serve.


Robyn's notes: A potato masher with squares works well to dice the eggs. Mix all ingredients well. It’s better to have a little on the dry side if anything, because at room temperature egg salad softens considerably. If it turns out too runny, dice another hard-boiled egg or two and stir in.

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