In article
>,
Cindy Hamilton > wrote:

> On Oct 2, 1:10*am, "Dimitri" > wrote:
> > I needed to use up some (3) hard boiled eggs today and decided to make some
> > simple egg salad for toast or sandwiches.
> > Not wanting to dirty bunch of stuff I had decided to simply use one of those
> > 2 cup round zip lock containers and just chop the eggs with a sharp knife
> > right in the container before adding the mayo & pepper.
> >
> > When you make egg salad - other than boiling the eggs - how do you prepare
> > the eggs? *Rough chop. grate, mash with a fork?
>
> I grate. I don't like chunks of yolk. If a few chunks of white
> occur, that's ok.
> I add mayo, celery, onion, radish, salt and pepper. On white bread,
> preferably with some alfalfa sprouts. Or, if I've been able to find
> "spicy sprouts",
> I omit the radish.
>
> Cindy Hamilton

Cindy, do try Clover sprouts if you get the chance. Our local grocery
store carries Alfalfa, Clover, and "spicy" or "zesty" sprouts which are
a mix of either clover or alfalfa with radish.

I've been pigging out on the clover sprouts lately. They are really
good! And they are crispier and keep better than alfalfa.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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