Deviled Egg Salad Sandwich

 

Some of the best recipes are the simplest.  They use few ingredients and use them well.  Simply put, this is one of those recipes.

Deviled Egg Salad Sandwich

6 hard boiled eggs {see my technique below}
2 T of mayo {or miracle whip, if you live in my house}
1 cup chopped celery, about 2 stalks
4T fresh chives, chopped
1t paprika
salt and pepper, to taste

There are 100s of ways to boil an egg.  If you have a way that works for you, use it.  This is what works for me:  Cover room temperature eggs with room temperature water.  Set burner to almost high {slightly higher than medium high}.  When the water comes to a low boil, remove the pot from the heat source, top it with a lid and set a timer for 7 minutes.  At 7 minutes, drain hot water and run eggs under very cold tap water until they are no longer hot, and thus have stopped cooking.  Cold eggs are easier to peel.  I always try to chill mine before I get started, but since we are crumbling them, I suppose it isn't important.

Once your eggs are ready, crumble them in a medium-sized bowl with the back of a fork.  Stir in celery, mayo, spices and herbs.  Remember that you can always add more mayo if your mixture is a tad dry, but you can't take it out.  Spread salad over toasted bread with a few leafs of lettuce and a bit of yellow mustard.

Serves 4