By the Pint · Catering Bowl
Perfectly hard-boiled eggs, dressed with creamy mayonnaise, chives, sea salt and black pepper. The resulting salad is a rich golden yellow. Served on seeded rye with cool, crisp iceberg, this egg salad makes a delicious sandwich. For a variation on the traditional, spread on whole-grain bread and mound with alfalfa sprouts. Portable and effortless, grab one (or pair with a deli salad companion) for an easy lunch or afternoon snack.
Please stir before serving.