On Oct 2, 1:43*pm, Omelet > wrote:
> 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.

I'll try them if I can find them, but alfalfa sprouts make me
nostalgic.
Oh, to be 20 again.

Cindy Hamilton