EGG SALAD

           In celebration of National Egg Month during January I've pulled out an old favorite of mine.  My siblings and I enjoyed these sandwiches and always thought of them as a special treat from Mom, never knowing until much later in life that she made these right before payday, when her grocery money was getting low.

Ingredients
12 large eggs
5 Tbls. Miracle Whip Salad Dressing®
3 large stalks celery, washed and finely chopped
3/4 medium sweet onion, minced
Squeeze of lemon juice
1 tsp. fresh dill
1 1/4 tsp. chives, finely chopped
3 Tbls. Herlocher's Mustard®
Salt and pepper to taste
Whole-grain bread or Rye 2"x2" petite party loaf bread
Romain lettuce

optional:  tomato

Preparation

Chop hard-cooked eggs into the size of peanuts (my preference). You can try a different cut each time to see how finely you prefer your eggs chopped.  In a large bowl, lightly toss together chopped eggs, Miracle Whip, mustard, dill, chives, lemon juice, celery, onion, salt and pepper. Toast bread if desired. Serve on bread as a sandwich with crisp lettuce.

This recipe makes 8 full slice sandwiches or 32 party petites.