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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is probably the best egg salad I've ever eaten. I ate it with potato rosemary bread. Anna Jean Allen says it's the perfect way to enjoy your Easter hard-boiled eggs. Eat as a sandwich or serve on crackers or a bed of lettuce. Thank you Anna Jean. Ingredients:
6 eggs, hard-cooked |
1 cup cheddar cheese, shredded |
1/2 cup green pepper, chopped |
1/2 cup sweet pickle, chopped |
1/4 cup mayonnaise |
2 tablespoons horseradish sauce |
1 tablespoon sweet pickle juice |
1/4 teaspoon salt |
12 slices bread |
lettuce leaf |
tomato, slices |
Directions:
1. In a small bowl, combine the first 8 ingredients.
2. On six slices of bread, layer 1/2 cup egg salad, lettuce, and tomato slices.
3. Top with remaining bread slices.
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