Summertime Egg Salad Sandwiches
From the kitchen of Sharmagne Leland-St.John
4 hard-boiled eggs
2 large scallions, thinly sliced
2 celery stalks, thinly sliced
A small bunch of curly parsley, chopped
1 tablespoon capers
⅓ cup crumbled Greek feta
Mayonnaise
4 slices multigrain bread, toasted
Chop the eggs in a bowl then add mayonnaise to hold the eggs together. Add the scallions and mix well. Chop the ends off the celery and dice them very thin. Add along with the parsley.
Add mayonnaise as needed.
Add the capers and feta
Mix well to combine.
Toast the bread and scoop the egg salad mixture onto the two halves.
Place one on top of the other and serve. |
