My fiance Regina is crazy about egg salad sandwiches. I like ’em a whole lot too.
I picked up a still-warm-from-the-oven baguette from the cute bakery around the corner from us (Lonzo’s on Washington Blvd) and Regina knocked out a lovely egg salad (4 chopped boiled eggs, 2 tablespoons mayo, 1 teaspoon deli mustard, 1 tablespoon minced fresh parsley, 1 tablespoon minced celery leaf, a squizz of meyer lemon juice, sea salt & cracked pepper to taste).
I split, toasted, and buttered the baguette. Regina piled on the egg salad. I cut the sandwich in half on the bias. A real team effort. We ate it with leftover chicken & brown rice soup. An easy, delicious, casual lunch.