POETICAL EGG SALAD SANDWICHES
This is another recipe from the Anne of Green Gables Cookbook. The author is Kate Macdonald who is L.M Montgomery's granddaughter. You can read about these sandwiches in Anne of Avonlea chapter 18.
Provided by Psalm AKA Typo Qween
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan cover the eggs with cold water - at least 1 inch above the eggs. Place the saucepan over high heat and bring to a boil.
- Remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 25 minutes. Uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
- Meanwhile wash the celery stalk under cold running water. Chop it into tiny pieces on the cutting board.
- Peel the eggs. Add them with the chopped celery to the small mixing bowl and mash them together with the fork.
- Stir the mayonnaise, salt, and pepper into the egg mixture. Set the egg salad in the refridgerator.
- Mix the softened butter with the dried mint or parsley in the small bowl. Set aside.
- Cut each slice of bread with a large cookie cutter. Save the bread scraps in a little plastic bag for bread crumbs.
- Butter one side of each bread shape with the minted butter. On half of the bread shapes spread the egg salad. Place the other half of the bread shapes on top. Makes 4 poetical sandwiches.
Nutrition Facts : Calories 353.1, Fat 21.7, SaturatedFat 9.8, Cholesterol 219.4, Sodium 807.6, Carbohydrate 29, Fiber 1.6, Sugar 3.2, Protein 10.6
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BradsBikeDiary UK
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Barbara Morrison
[email protected]I'm not sure what I did wrong, but my egg salad sandwiches turned out really bland. I think I might have used too much mayonnaise.
Mia Aldred
[email protected]These sandwiches were a bit too mayonnaise-y for my taste, but I think I just need to adjust the recipe a bit. Overall, they were still good.
ASM Ripon
[email protected]I love this recipe! The egg salad is so creamy and flavorful. I always make extra so I can have leftovers for lunch the next day.
Samir tamang
[email protected]These sandwiches were delicious and easy to make. I used whole wheat bread and it was perfect.
Mohsin Jutt Mohsin jutt
[email protected]Yum! These sandwiches were a big hit at my party. I'll definitely be making them again.
Chelsea Takaruva
[email protected]These sandwiches were easy to make and so delicious! I love the tangy flavor of the dressing. I will definitely be making these again.
Henry P Van Cedarfield
[email protected]I've never been a fan of egg salad sandwiches, but these were surprisingly good! The addition of the celery and onion really made a difference. I'll definitely be making these again.
Petey Hayes
[email protected]I made these sandwiches for my family and they were a hit! Everyone loved them, even my picky kids. The recipe was easy to follow and the sandwiches turned out great.
Brittany Weber
[email protected]These egg salad sandwiches were absolutely delightful! The combination of flavors and textures was perfect, and the bread was soft and fluffy. I would definitely recommend this recipe to anyone who loves egg salad sandwiches.