After much chopping, stirring and tasting I believe I have created an
egg salad sandwich which will bring on what I call the ‘mmmm’s’. That
soft, low sound that originates at the base of the cranium and resonates
up through the head—only heard coming from someone who has just bitten
into something truly delicious. A most comforting sound.
6 hard boiled eggs, peeled and chopped coarsely
1/3 cup mayo (preferably Hellman’s or Best Foods)
1/2 teaspoon Dijon mustard
12 green olives, pitted, chopped
freshly ground black pepper
salt to taste
Sourdough baguette
2 tablespoons walnuts, toasted
Arugula
Directions
Mix together first six ingredients. Chill for an hour. Spread on toasted baguette, top with walnuts and arugula.
Yield: 2 big sandwiches (serve open face).
