Paul's Favorite Egg Salad
Ch?ba Hut used to have an egg salad sandwich called the Skunk. It (minus the bacon) was my favorite sandwich. Sadly, they discontinued it. This is my take on that recipe.
- hard hard boiled eggs, cooled and chopped
- dill pickle spears, chopped
- 1 c
- diced red onion
- 2 tsp
- chopped parsley
- 1 tsp
- chili powder blend
- 1 tsp
- celery salt (or 1/2 tsp each celery seed and sea salt)
- 3/4 c
- 1 Tbsp
- honey mustard
- 20 slice
- your favorite wheat bread
- tomato slices
- salad greens
- muenster cheese
- extra chopped dill pickles
1To quickly and evenly chop my eggs, I cut each egg twice in an egg slicer, turning it 90 degrees after the first cut. Once eggs are chopped, set them aside.
2In a large bowl, combine the pickles through the honey mustard. Stir until well blended.
3Add the chopped eggs and fold in until eggs are well coated.
4Best if refrigerated a couple of hours to allow flavors to marry.
5Serve on your favorite wheat bread, adding tomatoes, salad greens, additional chopped pickles and muenster cheese, if desired.
6(Yield: 5 cups, serves 10 people)