Egg Salad Sandwiches
Ingreadient
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8 hard-cooked eggs, diced
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1 cup mayonnaise
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¼ cup dried onion flakes
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½ teaspoon salt
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1 teaspoon mustard powder
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¼ teaspoon garlic powder
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¼ teaspoon black pepper
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1 teaspoon dill weed
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8 slices white bread
Direction
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In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
