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Egg Salad Sandwich



With chickens producing eggs at alarming rates, I have become the master of various egg salads. What follow is my favorite veggie filled version, colorful and full of texture. It’s creamy and has a bit of a kick from the cayenne and some crunch from the veggies. The red bell pepper adds a nice sweetness while the scallions fulfill my need for allium savoriness. 

I enjoy mini bulky rolls; the bread itself is delicious but I like the small size. Everything is more adorable miniaturized, and I feel less guilty eating two… 

Enjoy!


Ingredients:
6 hard boiled eggs
1/3 cup mayo
inch cayenne pepper
salt and pepper to taste
1/4 red bell pepper, diced
2 scallions, sliced
1 small cucumber, diced
1 stalk celery, diced
1 tomato, sliced
Baby arugula
Mini bulky rolls


Method:
Mash together the eggs, mayo, cayenne, salt and pepper; taste and adjust seasoning as needed. Fold in the bell pepper, scallions, celery and cucumber. Let rest in the fridge for 30 minutes. 


Spread each half of the bulky roll with mayo, then add a slice of tomato and arugula. Add egg salad. Finish with the top bread and enjoy. If you are like me, make 2 open faced sandwiches for double the trouble!


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