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Egg Salad Sandwich Spread

This is a slightly unusual way of making egg salad. The yolks are mashed with mayonnaise and seasonings instead of being chopped, which ensures a smoother spread with well distributed seasonings.

INGREDIENTS:

• 6 eggs
• 3 Tbsp. mayonnaise
• 2 Tbsp. Miracle Whip
• 1 Tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup grated Parmesan cheese

PREPARATION:

In large saucepan, place eggs and add enough cold water to cover eggs by 1 inch. Cover and bring to a boil over high heat. When water boils, immediately remove from heat, leaving cover on saucepan. Let stand for 15 minutes. Drain eggs and rinse under cold running water for 5 minutes. To easily peel eggs, hold under cold water and gently crack against sides of pan. This helps water get in between the egg and shell, making it easier to remove the shell. Then peel eggs and cut in half. Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches

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