Egg Salad Sandwich (1/20)

Prep Time: 10 minutes

Servings: 2 sandwiches

Ingredients:

• 4 slices of bread (white, whole wheat, or multigrain)
• 3 large boiled eggs (hard-boiled)
• 3 tablespoons mayonnaise (adjust to taste)
• 1 teaspoon Dijon mustard (optional, for extra tang)
• Salt and black pepper, to taste
• 1 tablespoon finely chopped celery (optional, for crunch)
• Lettuce leaves (optional, for layering)
• Instructions:

  1. Boil the Eggs:

     • Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9-10 minutes.
     • Once cooked, transfer to cold water and let cool for a few minutes before peeling.

     • • Prepare the Egg Salad:

         • Chop the boiled eggs into small pieces or mash them with a fork for a creamier texture.
         • In a bowl, mix the chopped eggs with mayonnaise and Dijon mustard.
         • Add salt, black pepper, and celery (if using). Mix well.

       • Assemble the Sandwich:

         • Lay the bread slices on a clean surface.
         • Spread a generous amount of the egg salad mixture onto one slice of bread.
         • Add a lettuce leaf on top for freshness, if desired.
         • Cover with another slice of bread.
         • Serve:

           • Slice the sandwich diagonally for a classic presentation, and serve immediately.