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Filling: Gale's Egg Salad

Source of Recipe


From "Gale Gand's Lunch!" by Gale Gand



List of Ingredients



• 4 hard-boiled eggs, chilled and then peeled under cold water
  
• One 6-inch stalk celery
  
• 1 pinch salt
  
• 2 grinds black pepper
  
• ¼ cup mayonnaise
  
• 4 slices hearty white bread, for sandwiches (optional)
  
• Sliced heirloom tomato (optional)
  
• Arugula or watercress (optional)
  






Instructions



1. With a large knife or egg slicer, chop the eggs and place them in a bowl.
   
   
2. Cut the celery lengthwise into ¼-inch strips, then cut the strips crosswise into ¼-inch chunks and place them in the bowl with the eggs. Add the salt, pepper, and mayonnaise, and use a fork to stir everything together. Cover and chill until ready to serve. (The egg salad will keep in an airtight container in the refrigerator for up to 3 days.)
   
   
3. To make sandwiches, lightly toast the bread. Cover one side of one slice of bread with half the egg salad, and cover the egg salad with thin slices of heirloom tomatoes and some peppery greens like arugula or watercress. Top with another slice of toasted bread. Repeat with the remaining ingredients to make a second sandwich. Cut the sandwiches in half down the middle - if you slice this one corner to corner, you might lose some egg salad at the corners! Serve immediately, or wrap and chill until ready to serve.
   
   Makes 2 sandwiches