Egg Salad

Egg salad tastes wonderful nestled in many varieties of bread, pita, or on its own served on a bed of romaine lettuce. At the Ivy Tea Room, we used the Brown Bread recipe.

• 6 large eggs
• 2/3 cup mayonnaise
• 1/4 cup finely chopped celery
• 2 tbsp finely chopped chives or green onion
• 1/2 tsp curry powder (very important)
• Salt and pepper to taste.

1. Boil a pot of water that will completely submerge the eggs
2. Gently put eggs in boiling water for 12 minutes using a slotted spoon. Boiling too long causes unsightly grey yolks.
3. Slightly cool eggs by draining the boiled water then refill with cold tap water. Let them stand for about 20 minutes before peeling. Eggs peel very easily while they are slightly warm.
4. Place eggs in a bowl and cut them up by crossing two knives and then pulling them apart creating a double blade cutting action.
5. Add remaining ingredients and combine with a fork until a consistent texture is achieved. The amount of mayo can be varied according to taste. Creamy egg salad is yummy, so don't be stingy with the mayo!
6. Spread on your favourite bread or pile it in a pita.

Makes about 6 good-sized sandwiches.