Traditional Egg Salad Sandwiches

From Cooking with Paula Deen, Mar/Apr 2006

Traditional Egg Salad Sandwiches
  1. 4 large eggs, hard-boiled, peeled, and chopped
  2. 1/3 cup mayonnaise
  3. 1/4 cup finely chopped celery
  4. 2 teaspoons grated onion
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon ground black pepper
  7. 12 thin white or wheat bread slices
  8. Additional mayonnaise
  9. 4 plum tomatoes, thinly sliced
  10. 1 cup baby spinach leaves
  1. In a medium bowl, combine chopped eggs, mayonnaise, celery, grated onion, salt, and pepper. Store covered in refrigerator until ready to assemble sandwiches.
  2. To assemble sandwiches, spread mayonnaise evenly on each bread slice. Layer half of bread slices evenly with egg salad, tomatoes, and spinach. Top each half with remaining bread slices.
Makes 6 servings