Egg Salad Sandwiches
You can save some money by omitting the bacon or using finely chopped ham in these Egg Salad Sandwiches. And, if you have leftover egg salad, turn it into a budget-friendly potato salad by adding some cubed cooked potatoes.
6 hard-boiled eggs
1 stalk celery
1/3 cup fresh parsley leaves
1/4 cup sweet pickle relish
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/3 cup mayonnaise
4 slices bacon, cooked, crumbled
12 slices whole wheat bread
Peel and chop eggs. Mince celery and parsley.
Combine eggs, celery and parsley in a large bowl. Add relish, mustard, salt, pepper and mayonnaise. Stir gently until well blended.
Add crumbled bacon to bowl. Stir gently.
Spread egg salad over 6 slices bread. Top with remaining bread.
Egg Salad Sandwiches tip: For boiled eggs that are never rubbery, place them in a single layer in a saucepan and cover with 11/2 inches water. Bring to a boil. Remove from the heat and let stand for 18 minutes. Drain and cover with very cold water. Let stand until cool enough to handle.