That means I've probably been kind of stinky. And perhaps burned out from so much ovum consumption.
But let me share a new sandwich I developed. First, though, I'll tell you that eating this every day, I've dropped two pounds. And I credit this combination of gooey white bread, mayo, and boiled eggs (even if it doesn't deserve it).
I had leftover chili-powder roasted pecans (soak in sugar water for 10 minutes, then add chili powder, toss to coat, and roast for 10-20 minutes at 350 degrees). These things are so delicious on their own, but I figured they could jazz up a sandwich. And man was I right (per usual).
So I plopped some egg salad onto some good old fashioned white bread.
And then placed pecans on top and finished it off with another slice of bread.
|I took a lot of photos, and honestly, egg salad ain't that pretty. This doesn't do the sandwich justice.|
Egg Salad and Pecan Sandwiches
adapted from Southern Living Magazine
8 hard boiled eggs, peeled and grated*
2/3 c mayonnaise
1 rib celery, chopped (optional)
green onion, chopped (as much as your heart desires)
lots of fresh tarragon, chopped
1/2 tsp seasoned salt**
pepper to taste
gooey white bread
1. Mix up the first 7 ingredients.
2. Plop some (quarter cup maybe? you decide) onto the gooey white bread and layer pecans on top. Add other slice of bread.
3. Enjoy as breakfast, lunch, or dinner. Marvel at its greatness.
*Grating eggs is kind of hard. Maybe you could try the food processor, but I just used a hand grater until the egg fell apart too much and crushed the rest with a fork. I love the texture.
**Paul Prudhomme's line of seasonings has a No-MSG version of seasoned salt. It's very tasty.