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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Egg Salad Sandwiches


9 eggs, hard boiled, peeled and chopped

1/3 cup mayonnaise

1 Tbsp sweet Pickle relish

1 1/2 tsp whole grain mustard

1 Tbsp fresh chives, chopped

2 tsp fresh parsley, chopped

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper


10 slices wheat bread


Combine all ingredients and mix well. Refrigerate until ready to make the sandwiches.

Divide the egg salad onto five slices of the bread and spread it evenly to the sides. Top each sandwich with the remaining slices of bread. Cut the crusts from the sandwiches and cut each sandwich into 3 rectangles. Cover well and refrigerate until needed

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