Proudly submitted by Victoria Vogel, St. Peter
As long as I can remember, on Christmas Eve day my mother would be rushing around the kitchen preparing for our family’s traditional all-you-can-eat smorgasbord enjoyed before we opened gifts that evening.
Mother always saved the best for last — her famous egg roll ups! But we never understood why she would make them only hours before we would eat.
Fast forward to 2011. It’s the first Christmas without our mother and Christmas was at my house.
Mother always saved the best for last — her famous egg roll ups! But we never understood why she would make them only hours before we would eat.
Dad was in charge of bringing the Pullman bread to make the egg roll ups. We sat down to make them, and dad pulled out the bread he had obtained from the local bakery in my home town of Watertown, South Dakota one week prior to Christmas.
We spread the egg salad on the bread and started to roll it up, but the bread just cracked because it was too dry! Thankfully I had also ordered the bread in Saint Peter and had picked it up just that morning.
Needless to say, we now understood why the egg roll ups were the last to be made!
Evelyn Woitte’s Famous Egg Roll Ups
Ingredients
- 2 loaves of Pullman bread cut the long way and de crusted
- 1 dozen hard boiled eggs, diced
- 1 cup of Miracle Whip salad dressing
- 1 T white vinegar
- 1 T sugar
- 1/2 t salt
- 1/2 t pepper
- 1 T mustard
Directions
- Mix all the ingredients together
- Spread bread with butter then spread egg mixture
- Roll up
- Refrigerate for one hour before serving
- Slice and enjoy!
