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Old 03-24-2015, 09:23 PM   #11
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I love egg salad sandwiches and like you Maelinde, my fave breads for those are sourdough and rye. Especially rye. I'm with you on the less mayo, the better. My daughter likes hers with a little sweet relish, I'm not really a fan of that in egg salad.

Sometimes I'll have egg salad in a romaine lettuce wrap. Yummy.
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Old 03-24-2015, 09:51 PM   #12
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Hopefully Terry/Edge has the info needed by now.

I just realized I have overcome a phobia I have had throughout my life. I am sure there was a genuine plot between my mom and the school lunch ladies to make sure that I got the egg salad sandwiches containing bits of eggs shells. I would only eat egg salad sammies with a layer of Potato Chips, which I usually put in the sandwich myself. I pretty much quit eating chips a while ago. Sometime recent I realized I had been making egg salad sandwiches sans chips, even forgetting that they were a requisite ingredient. Of course I continue to rinse peeled eggs really well before chopping them up. I like egg salad sandwiches with just a little mayo, S& P, sometimes a slice of chopped onion, (just a little) , slivers of jalapeno pepper if I have some and serve on Toasted Pumpernickel or whole grain toast. Lettuce, and garden tomatoes included in summer.
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Old 03-24-2015, 11:03 PM   #13
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I rinse and dry them too, Whisk...even a tiny bit of egg shell ruins the whole egg salad sandwich experience for me.

Potato chips on sandwiches...wow, that is a blast from the past! I used to do that all the time. Especially on peanut butter sammies.

I hope tedge comes back with results.
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