Holiday Egg Salad for Sandwiches or Samplers

-9 hard-boiled eggs
-1 small onion, minced fine
-1/4 c sundried tomatoes, rinsed, minced, soaked in 2 Tbsp cranberry juice for 30 minutes, and drained
-½ cup chopped pickle or drained dill pickle relish
-6 Tbsp mayonnaise
-2 tsp large grain English mustard
-1/4 c chilis in Adobo sauce, minced or snipped with kitchen scissors (use a little of the sauce)
-favorite hot sauce to taste

It’s a good idea to mince and then soak the sun-dried tomatoes in juice while the eggs cook and cool —

This is good both for sandwiches and for topping small toasts or vegetables as appetizers or tapas.

images

GOOD ADDITIONS:

1/4 c bacon, crumbled

or

1/3 c minced ham + 1/2 c shredded sharp or tangy cheese

or

slices of avocado  to garnish

oromit chilis, and add 1 Tbsp chopped fresh dill + 1 tsp fresh ground black pepper

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s