Egg Salad Sandwiches

Egg Salad Sandwiches

Ingredients:
8 slices whole wheat or rye Basic Home-Baked Bread or store-bought
2 to 3 tablespoons butter, at room temperature
8 hard-cooked eggs, peeled and chopped
½ cup mayonnaise 1 teaspoon Dijon mustard
¼ cup chopped green onions (scallions)
¼ teaspoon paprika

Directions:
Salt and ground black pepper
8 crisp lettuce leaves
LAY the slices of bread out on a cutting board. Spread with the butter.
In a small bowl, combine the eggs, mayonnaise, mustard, and green onions and mix
until evenly incorporated. Season with the paprika and salt and pepper to taste.
Divide the egg mixture among 4 slices of bread. Top each with the lettuce leaves. Top
with the remaining 4 slices of bread and press together gently. Cut the sandwiches into
quarters on the diagonal to make triangles.
soup
POLISH EASTER SOUP
IN POLISH FAMILIES, THIS COMBINATION IS OFTEN SERVED ON EASTER MORNING, THE BREAD
HAVING BEEN BLESSED IN A RELIGIOUS SERVICE THE DAY BEFORE. I LIKE TO LET GUESTS
ASSEMBLE THEIR SOUP INGREDIENTS IN INDIVIDUAL BOWLS TO KEEP THINGS CASUAL.
KIELBASA SAUSAGE IS AVAILABLE BOTH COOKED (SMOKED) AND FRESH. EITHER TYPE IS
FINE TO USE.
Makes 4 to 6 servings