Egg Salad Sandwiches

This is an easy egg salad.  You don't have to use the pickles, Daddy doesn't like them, so when I'm making it for him, I leave them out.

Egg Salad Sandwiches

4 hard boiled eggs*, mashed with a fork

1/2 teaspoon dried dill weed

pinch of salt, pepper and paprika

2 Tablespoons sweet pickles (optional)

1/4 cup mayonnaise (add more or less depending on how creamy you like your egg salad)

Combine all in a bowl and spread on toasted bread and enjoy.  

To serve at a special event like a Tea Party or Baby Shower:  butter bread slices with softened unsalted butter and then spread the egg salad onto the bread.  You can also decorate the edges of the sandwiches by spreading butter onto the cut edges of the bread and then dipping them into chopped parsley.

*To make perfectly hard-boiled eggs:  place eggs into pot, cover with cold water, place on stove, cover and bring to a boil.  Turn off the stove and set timer for 15 minutes.  Pour out hot water and rinse with cold water.  You can keep them in the fridge or crack them and use them for potato salad or egg salad or tuna salad.

Enjoy!