Egg Salad Sandwiches

Since a lot of us are going to have some hard cooked eggs to use... I wrote down what I typically use in egg salad. I season to taste though and have never actually written down what I do. The butter is optional and not a normal thing to put in egg salad, but it helps hold it all together and makes for a very rich egg salad. Sometimes, if I'm feeling like being healthy, I leave that out. If I'm felling REALLY healthy I use half non fat plain yogurt and half mayonnaise. You could also replace the eggs all together with tofu. It works really well but only if you let it sit at least an hour in the fridge so the tofu can soak up all of the flavors. If you don't use Helmans mayo you really must give it a try, it is the best.

• 6 eggs, hard cooked, cooled and diced
• 1/4 cup butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon celery seed
• 1/8 teaspoon black pepper
• 1/2 - 1 teaspoon dijon mustard
• 1/4 teaspoon balsamic vinegar
• 1/2 cup tablespoons Helmans mayonnaise, more if desired for consistency

Add the mayo last, so you can control the consistency and get what you want.

Optional ingredients:

• 1/2 teaspoon dill weed
  
• 1 stalk celery chopped very fine, including the leafy parts
  
• 2 tablespoons chopped chives
  
• 2 tablespoons pickle relish
  
• 1 tablespoon chopped flat leaf parsley
• lettuce
  

• 16 slices bread

Obviously you can cut this down too :) My husband usually eats 2 sandwiches that are stuffed enough for 4 sandwiches, so 1/2 of the mixture is gone in one meal.