Sam's Sweets

Ingredients

6 eggs

3 T. mayonnaise

3/4 t. prepared yellow mustard

3 T. chopped onion

2 T. chopped celery

Salt and Pepper to taste

Directions

1. Place egg in sauce pan and cover with cold water. Bring water to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water. Place eggs in an ice bath to cool eggs quickly.

2. Peel and chop eggs.

3. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion, and celery.

4. Season with salt and pepper - more pepper than salt. Stir.

5. Spread butter on both pieces of bread.

When we made egg salad I was surprised because I had never eaten egg salad before. What went well while making this was that our chopped celery and onions were cut evenly and were small enough to chew with ease. What didn't go so well when making this was that when peeling our eggs the shell didn't come off easily so we lost a lot of the egg. What I would have done differently is add more greens to add to the flavour. What we learned that was helpful to this recipe is that we should slowly add the sauce (in this case the mayonnaise) so it doesn't overpower the salad.