Recipe of the Week...Egg Salad

Whew! The weather here has been super hot lately...temps above 100 degrees each day with no end, (and no rain - ugh!) in site. When it gets this hot outside I don't do a lot of cooking with the oven because of the extra heat that it generates, therefore we eat more crock-pot meals and sandwiches in the summer.

Egg salad is one of Mike's and Justin's favorite sandwiches, so I'm going to share my egg salad recipe with you this week. When served on toasted wheat bread along with some sliced garden-fresh tomatoes and chips it makes a cool, quick meal.


Ingredients:

• 4 large eggs, hard boiled*
• 1/4 cup light mayo
• 2 Tbsp. yellow mustard
• 1 Tbsp. dill pickle juice
• 1/4 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika

Method:

Carefully peel and chop hard boiled eggs. I use a Pampered Chef slicer to chop eggs...

Place your eggs into the slicer vertically and gently press down to create slices, then turn the egg the opposite direction and press down again to cube the slices...

Place your chopped eggs into a small mixing bowl and add the remaining ingredients, gently stirring to combine. Chill egg salad and then serve on lightly toasted bread for a quick, inexpensive and cool summer meal. Yield: 3 - 4 sandwiches.

*TIP: To make my boiled eggs easier to peel, I add about 1/2 Tbsp. of baking soda to the water with the eggs and then bring to a boil as usual.

Stay cool!