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 the next four ingredients to the egg salad.
For each sandwich, spread extra mayonnaise on bread if desired. Divide egg salad equally among 9 slices of bread, then add 2 slices of Swiss cheese and 20 fresh spinach leaves to each sandwich half. Top with remaining slices of bread to make 9 sandwiches.SERVINGS:9 sandwichesFrom:Owners Larry Pilcher and Ed Fine, Dockside Deli, Catalina Island, Calif.PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD