Egg Salad (Sandwich Filling)

I'm on a sandwich making craze, and this is something good that came out of it.

• Ready In: 14 mins
• Serves: 1

Ingredients

• 2  eggs
• 1  teaspoon light mayonnaise
• 1  teaspoon  honey mustard
• 1⁄2 tomatoes, sliced
• 3  leaves lettuce
•  salt and pepper, to taste
• 2  slices  bread

Directions

1. Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
2. Drain, and submerge into ice-cold water to stop the cooking process.
3. Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
4. (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
5. Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
6. On one slice of bread, spread about 1/3 of egg mixture.
7. Top with a leaf of lettuce, then a slice of tomato.
8. Continue until all filling is used up.