I’ve been a little pre-occupied lately researching a new camera. I currently have a Nikon Coolpix 5700 (if you know of any buyers let me know) and I was looking to upgrade. I use a Canon PowerShot SD870 IS to shoot all of my food shots and love the way they turn out. The main reason we got it is because it fits in my purse and it’s small to take out instead of a big camera. Soooo being as happy as I am with the little PowerShot I’m making the full switch to Canon. More details to come next week when I return home with my review of the new camera. I admit to be a little overwhelmed, but I’m learning a lot about changeable lenses so I can work with autofocus and manual focus.
It’s been a long time since I had an egg salad sandwich and when it comes to this and tuna salad I’m pretty picky. I’m spoiled with my mom making it sweet with pickle juice and creamy with mayo. So thanks mom, I can’t order it when I go out anymore!
Egg Salad Sandwiches
Makes 2 sandwiches
4 hard boiled eggs
3 tbsp. mayonnaise
1 tsp. yellow mustard
1 tsp. sweet pickle relish (I used more because that’s the way I like it)
splash of sweet pickle juice
dash of cayanne
salt and pepper to taste
4 slices of your favorite bread, toasted
In a medium bowl, mash peeled eggs with a fork until tiny crumbles form. Stir in mayo, mustard and relish til creamy. Add seasoning to taste.