Herbed Egg Salad Sandwiches

Need a cool meal for hot summer days?  Try this easy herbed egg salad for sandwiches.

Start with 10 hard boiled eggs.  The best way I have had success with making hard boiled eggs without the yolks getting that green film on the outside is to place your uncooked eggs in cold water in a large pot.  Bring the water to a boil and boil for 2 minutes.  Shut the burner off and just walk away.  Let the eggs sit for about 10 minutes as the water cools down.  Then drain the pot and submerge the eggs in cold water for 5 minutes.  This leaves the yolks cooked but not dry and they are a nice bright yellow color.

Peel your eggs and dice - I like to leave mine in fairly large chunks (thumbnail size) so they don't completely break down when the salad is stirred.

Add 1/2 cup of mayo or miracle whip (whatever is your favorite), 1/2 cup small curd cottage cheese, 1 tablespoon spicy brown mustard, and your seasonings.  I don't tend to measure my herbs and spices but add until it looks good and depending on what is on hand.  For this particular dish I've got ground black pepper, a pinch of salt, dried oregano, caraway seed. And for fresh chives, chive blossom petals, and lemon thyme.

Mix carefully.  I use a rubber spatula to keep the eggs from getting too smooshed.  It also helps if you kinda mix the dressings at the top a little and then fold the mixture by scooping from the bottom.

Add a sprinkle of paprika on the top.  The paprika helps enhance the tastes of the other herbs.

I like to serve this on a nice bakery bread like this "everything" topping french bread with a few chips.