On a hot day there is nothing so satisfying as an egg salad sandwich.
Start with boiling the eggs, usually 5 minutes for hard boiled, and then plunge into cold water to stop the cooking.
Chop the spring onions (green onions) into small pieces. I use the white parts and some of the green parts.
I have also used fresh chives from the garden. Nothing beats fresh from the garden.
I learned how to peel eggs from the Egg Marketing board. After gently rolling the hard boiled egg on the counter to crack the shell, I use the back of a spoon to lift the shell away from the egg. Works a treat.
Mix with mayonaise, (about 1 tbsp per egg). Don’t forget to add the chopped spring onions or chives. You can also add seasoning to taste and some chopped celery. I prefer Hellmans but the choice is yours.
Spread generously on a slice of bread and top with another slice. You can add lettuce an/or tomato.
All ingredients in this egg salad are naturally gluten free. My favourite gluten free bread is made by Promise. Of course you must use whatever bread you prefer.
I keep a container of egg salad in the fridge for spreading on gluten free crackers when I want a quick snack. Yummy.
My cooking is always gluten free. Find a yummy recipe to cook.
