Egg Salad Sandwich

On toasted or untoasted bread, one of my favorite lunches.

• Ready In: 37 mins
• Serves: 2

Ingredients

• 4  eggs
• 1⁄4 cup mayonnaise
• 1⁄2 teaspoon Dijon mustard
• 2  teaspoons  sweet pickle relish
• 2  thinly sliced scallions
• 1⁄4 cup salt
• 1⁄4 teaspoon fresh ground black pepper
• 4  slices  toasted  white bread or 4  slices  whole wheat bread or 4  slices  sourdough bread

Directions

1. Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
2. Bring to a rolling boil and cook eggs 2 minutes.
3. Remove from heat and let stand 5 minutes.
4. Drain and cool eggs in a bath of cold water for 10 minutes.
5. Peel eggs and let cool to room temperature.
6. In a bowl, mash eggs with a fork or a potato masher.
7. In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
8. Pour over mashed eggs.
9. Stir until combined.
10. Refrigerate at least 3 hours before serving.
11. Divide egg salad evenly between two slices of toasted bread.
12. Close sandwiches, slice in half on the diagonal, and serve.