Mashed egg with tomatoes green onions lettuce and mayonnaise for egg salad sandwich filling
It’s very important to season the filling mixture with salt and pepper.
I don’t use much salt when I cook, but trust me, this filling needs some added salt.
Next it’s time to butter the bread. You can choose not to butter the b
Next, divide the filling in two. Spread it over one buttered slice of bread from each pair of slices.
Once you place the top slice on each sandwich, use a bread or serrated knife to remove the top crust. Then cut the sandwich into four triangles, with two diagonal cuts.
In Ireland, I would remove all the crusts, since our sliced pans are much larger than in America. Sliced pan is bigger in Ireland, and I will dare to say much, much better than the American sandwich bread. It’s a lot less sweet. Eliminating all the crusts on an Irish sandwich doesn’t reduce each triangular section to miniscule size like it does in America.
I leave the crusts on in America. I used a country white sliced loaf of bread for these sandwiches, and the crusts are very soft.
Ingredients
4 slices sandwich bread
2 ounces butter to spread on bread
2 hard boiled eggs
1 Roma tomato or 2 small petite tomatoes
2 green onions scallions in Ireland
2 leaves butter lettuce
⅛ cup mayonnaise
⅛ teaspoon salt
⅛ teaspoon pepper
Instructions
Start by preparing the filling for these sandwiches. Halve the tomatoes and scoop out the seeds and pulp, and discard. Dice the outer tomato flesh into ½ cm size pieces.
