When I buy the 18 count egg box I feel happy to have been economical. And a week later when I keep staring at all those eggs I panic on what to do with them before they go bad. My first reaction is Meringue Cookies, but they don’t always turn out the best in wet weather and work better in dry, hot weather. But a good egg salad sandwich, made on a Sunday, means extra salad fixings for sandwiches later in the week at work. Here is my version…
1 baguette, cut into 4 sections
6 hardboiled eggs
1/4 cup green olives with pimentos, coarsely chopped
2 cans of sliced black olives (3 oz size)
3 Tbl fresh chives
3 Tbl mayonnaise
4 oz cream cheese
3 Tbl milk
- Mash the eggs and add the green olives, mayonnaise, and chives – set aside. Cut baguette into 4 sections, and then cut each section in half not all the way through which now becomes a “roll”.
- Spread mayonnaise on one side of the roll and top with the egg salad mixture.
- Take cream cheese, add the milk, garlic powder and Worcestershire sauce and mash with a fork or wire whip till smooth and spreadable.
- Spread cream cheese on other side of the roll and top with black olive slices.
Serves: 4 sandwiches