INGREDIENTS:Egg Salad: 18 eggs, boiled until firm ½ cup mayonnaise 1 tsp. yellow mustard 1 7-oz. can small sweet peas 1 tsp. seasoned pepper 2 tsp. dried parsley flakes 18 slices of hunter's wheat (dark wheat) bread 18 slices of Swiss cheese (2 per sandwich) 180 fresh spinach leaves (20 per sandwich) as desired, extra mayonnaise for spreading on breadDIRECTIONS:Peel boiled eggs, and dice. Add mayonnaise to eggs and blend to desired consistency, just enough to hold it together. Add and blend ...
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