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Connor’s Easter Egg Sandwich with Herbed Mayo

April 8, 2010

Connor’s been experiencing some big kitchen interests in the last couple of months, creating dishes in his head, experiencing new flavors that he loves, and enjoying the whole creative process as he cooks with me. This year, our family has begun focusing on eating REAL traditional foods, good fats, no processed foods or fast food (we’re still working on that part), so we’ve been doing a lot of cooking from scratch and exploring new tastes and flavors.

Connor began his own transformation from boy who loved to  help Mom cook to boy who wanted to do it all himself (and Mom quickly moved out of the way!).  This creation stemmed from his love of a good sammie, his new-found love of boiled eggs (and how darned good they are for you!), and the desire to get in the kitchen and make a huge mess! (when Mom then moves back into the way to clean it all up – happy to be his porter!)


Makes 4 sandwiches

8 slices of bread (we used the Artisan Bread in 5 Min a Day recipe )

Herbed Mayo (see below)

3 boiled eggs

Salad greens of your choice (we used mescaline)

thinly sliced tomato

freshly ground pepper

thinly sliced red onion

basic – julienned

super-thin slicked cucumber (we found wafer-thin slices of cucumber work best, other wise it overpowers the sandwich)


*Slice boiled eggs into desired slices

*Spread out sandwich slices and spread with herbed butter

*Layer on veggies

*Close and smoooosh it just a bit

*open mouth and say YUMMMM!


1/2 C mayonnaise  (full fat mayo works best in our opinion as fat free, reduced fat or miracle whip are too sweet)

2 TB fresh, chopped dill

1 TB  finely chopped shallot

1 tsp fresh, finely chopped tarragon

Squirt of lemon juice

Bring together in a bowl with lid, mix, cover and refrigerate.  Measurements are approx…so flavor to taste.

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