Lunch Counter Egg Salad Sandwich


Recipe courtesy of Screen Doors and Sweet Tea by Martha Hall Foose

Serves 4

  • 4 large eggs, hard-boiled, coarsely chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon pimiento stuffed olives, finely chopped
  • 1/2 cup mayonnaise
  • 4 lettuce leaves, iceberg preferred
  • good sandwich bread, lightly toasted
  • salt & pepper to taste

Traditional Egg Salad Sandwich

Lunch Counter Egg Salad Sandwich

Click image to enlarge


In bowl with a rubber spatula combine the eggs, celery, olives and mayonnaise.

Divide the salad among four slices of toast. Top each with a lettuce leaf and some salt and freshly ground black pepper. Cover with second slice of toasted bread.

Wrap in wax paper (for that old time feeling) or other wrap will do. 

Refrigerate (up to four hours) until ready to eat.

Louisiana Recipes Weekly


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