St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Best-ever Egg Salad (patent pending)

6-8 large hard-boiled eggs (peeled)
1-2 stalks super-finely chopped celery
(tender and from the heart, w/leaves)
2-4 green onions, super-finely chopped
3 or 4 green olives w/pimentos, super-finely chopped
1/8-1/3 tsp horseradish, depending on strength

other ingredients (amounts will vary, see below):

mayonnaise
dijon mustard
sour cream

I then mash the eggs w/all the veggies and a dash or two 
of white pepper and a shake of cumin until coarsely mashed,
sort of the consistency of large-curd cottage cheese.  
I don't salt this, as the olives impart enough salty flavor.

Mix in (by hand w/mixing spoon - no machines here): 

3 parts mayonnaise
2 parts sour cream
1 part dijon mustard

For 6-8 eggs, tablespoon measurements of the above is about 
right - you'll be able to tell from the consistency.

Go easy, unless you have more eggs to ass as backup, since 
you don't want to get things too sloppy.

The above recipe should yield about 6 large sandwiches, 
depending on the size of your bread.

Now, for a real taste treat:

Try on fresh sourdough bread w/two or three slices of liverwurst, 
a slice of red onion and a dash of tabasco sauce.  

Garnish with your favorite pickles.

- pax -
Andrew H. Auld

From: Andrew Auld
Date: Mon, 5 Mar 2007
To: Anglican@stsams.org
Subject: [Anglican] To Mimi,
	as ordered - Best ever egg salad...patent pending

Scott noted:
Great recipe, but I generally keep the eggs unassed.  <ducking>

Andrew replied:
That should read "to act" as back-up, obviously...