Egg Sandwiches

Ingredients

Eggs (we used 18 today, but you'll just use as much as you need.  Plan 1-2 eggs per person.)

Mayo

Mustard

Lettuce

Bread, Biscuits, or Crescent Rolls

Time:  approximately 30 minutes for prep and cook time combined.

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So the family likes egg sandwiches.  I started making them at Steve's request years ago.  And we have made them a few different ways.  So tonight we are showing how to do each of these ways.

Option 1:  Muffin eggs.  You'll spray a muffin tin with cooking spray.

 Then you'll crack an egg into each of the muffin tins.

 Throw them in the oven at 350 degrees for about 25 minutes.

 Option 2:  Hard boil your eggs.  We boil them for about 25 minutes.

 Take a break from the different ways to cook the eggs, and look at your bread options.  You can use these refrigerator dough's.  We have giant crescent rolls on one hand and biscuits on the other.  (Andy has a candy bottle in his mouth--being silly.)  And then there's good old fashioned bread as well of course.  Any type of bread or rolls will do really.

 So for the giant crescent rolls, you'll take out the dough and roll them up.  The biscuits are even easier.   You just plop those puppies on the pan.  We put them all on the same pan.

 Then they go in the oven, preheated at 350 degrees for about 15 minutes.  

 While those are cooking, we are going back to option 2 for your eggs.  You'll take them off the stove, pour out the hot water, and add cold water.  Then just peel each of those eggs and place them in a bowl.

 Once they are all peeled, dice up the eggs in the bowl.

 Andy is using his knife to dice them up just a bit more.

 Then you'll plop in some mayo.  We used 6 eggs, so we put in about 1/4 cup of mayo.  Mix it all up.

 Take your eggs out of the oven, and here we have spread out all the options.  We just had the family choose their bread, then their eggs, then they could add some lettuce and mustard to their liking.  Tada!