Friday, December 18, 2009

Olive and Mustard Egg Salad Sandwich


¼ cup light mayonnaise
1 tbsp Dijon mustard
½ tsp paprika (optional)
4 hard boiled eggs, peeled and mashed
2 tbsp sliced green olives (about 7-8 medium olives)
2 tbsp finely chopped celery
1 tbsp fresh parsley
Salt and pepper to taste
Whole grain bread
Butter spread
Salad leaves


In a large bowl, combine mayonnaise, mustard and paprika. Add the rest of the ingredients and mix well. Season to taste. Chill for at least an hour before serving to help flavours combine.

Butter the sliced bread with butter spread and place 2 tablespoons of filling on bread. Top with salad leaves and sandwich with another slice of bread.

No comments: