Egg Salad Sandwiches (not vegan)
Portion Size: 1/3 c. egg salad on 2 slices bread
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 16 hard-cooked eggs | Chopped |
| 1/2 Cup light mayonnaise | |
| 1 teaspoon Dijon-style mustard | |
| 1/2 Cup finely chopped celery | Washed, trimmed and finely chopped or minced |
| 1/4 Cup pimentos | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 16 Slices bread | May use whole grain. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a bowl combine eggs, mayonnaise, and mustard. | |
| 2 | Add celery, pimentos, salt, and pepper. | |
| 3 | Combine. | |
| 4 | Divide evenly on eight sandwiches. |
