Thursday, June 30, 2016

Egg Salad Sandwich

Serves: 4 servings

8 eggs
1/2 cup mayonnaise
1 tbsp condensed milk
1 tsp lime juice / lemon juice
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 teaspoon paprika powder
Japanese cucumber or apple cut to small cubes
Salt and pepper to taste
Bread 8 slices buttered
Vegetable leaf

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat (about one minute). Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place the chopped eggs in a bowl, and stir in the mayonnaise, condensed milk, lemon juice, cucumber / apple, mustard and green onion. Season with salt, pepper and paprika. 
  3. Stir and serve on your favorite bread with vegetable leaf.

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