1 to 2 ounces of butter to spread on bread
2 hard boiled eggs
1 Roma tomato or 2 small petite tomatoes
2 green onions or scallions
2 leaves of butter lettuce
1/8 cup of mayonnaise
Salt and pepper
Start by preparing the filling for these sandwiches. It’s basically mashed hard boiled egg with tomatoes, shredded lettuce and diced green onions. It’s important to scoop the pulp and seeds out of the tomatoes and only use the outer flesh. The seeds and pulp making the filling too wet and watery, so halve my tomatoes and use a teaspoon to scoop out the tomato innards. Turn the half tomato shells upside down to drain before dicing them. Dice the tomato flesh into small pieces. One Roma tomato will work very well for this recipe. They tend to be more fleshy than other tomatoes so just perfect for making this filling. Slice the green onions very thinly. Use the lower white portions, and stop where they get leafy and turn dark green, about 1/2 to 2/3’s way up the stalk. Next shred the lettuce. Use Butter lettuce! This lettuce is less crunchy than Romaine or Iceberg lettuce. If you prefer crunchier texture, then use one of these lettuces. Next it’s time to mix all the filling ingredients together. Place the mashed egg, diced tomatoes, shredded lettuce and diced green onion on a plate and mix it with the mayonnaise. Many Irish cooks use salad cream instead of mayonnaise. It’s very important to season the filling mixture with salt and pepper. This filling may need some added salt. Next it’s time to butter the bread. When preparing the bread, always take two slices and open them so that two matching sides are buttered. Next, divide the filling in two. Spread it over one buttered slice of bread from each pair of slices. Once you place the top slice on each sandwich, use a bread or serrated knife to cut the sandwich into four triangles, with two diagonal cuts.