Receta No Name Egg Salad Sandwich
by Global Cookbook

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	Raciónes: 4

Ingredientes

Choose a saucepan large sufficient for the Large eggs to all lie on the bottom. Cover them with a good inch of cool water. Put the uncovered pan over a medium-warm flame and heat the water till it is gently bubbling. Reduce heat to a simmer and cook for 10 min. Remove the Large eggs one by one with a slotted spoon and put them in a bowl filled with cool water. Peel when cold. Measure the mayonnaise into a mixing bowl. Sprinkle proportionately with the dry mustard and curry pwdr. Add in the warm sauce and mix everything together thoroughly.
Peel the cucumber. Slice it vertically into 6 long ovals. Cut out the seedy centers from the slices which have them and either eat or possibly throw away. Cut the remaining cucumber flesh into small cubes. Chop the stalk of celery into similar size bits. If the stalk has any leaves attached, mince and add in these too. Stir both vegetables into the mayonnaise.
Use an egg slicer or possibly a sharp knife to cut the boiled Large eggs into small cubes.
Wipe the cutting wires or possibly knife blade with a paper towel moistened with veg. oil before each slice. Sprinkle the cubes of egg with salt and black pepper to taste. Gently turn these into the mayonnaise. Let the egg salad mellow in the refrigerator for half an hour.
To serve, spread equal portions on 4 slices of good-quality sandwich bread
(toasted, if you prefer). Add in a few strips of bacon and some lettuce leaves, and top each with a second slice of bread.
Yield: 4 servings.