by Jennifer Burns, Dan's Market
- 10 eggs, hard boiled, peeled
- 2 tablespoons onion, diced
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle, diced
- 2 celery stalks, diced
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 8 slices bread, any kind, lightly toasted
- 4 lettuce leaves
- 4 tomato slices
- Salt and Pepper, to taste
In a large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately.
