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.



1/4 c bacon, crumbled


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


slices of avocado  to garnish

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


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