"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."
- 3 hard-cooked eggs, chopped
- 1/4 cup 4% cottage cheese
- 1 celery rib, chopped
- 2 tablespoons dill pickle relish
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 slices bread
- Lettuce leaves
- In a bowl, combine the eggs, cottage cheese, celery, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread; top with lettuce and remaining bread. Yield: 2 servings.
Originally published as Dilly Egg Salad in Quick Cooking March/April 2004, p15
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