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Egg salad sandwich with dill

Time 30 minutes
Yields Serves 4
Egg salad sandwich with dill
(Ricardo DeAratanha / Los Angeles Times)
1

Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

2

Toss together the shredded lettuce and dill.

3

Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.


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