Classic Egg Salad Sandwich
It's easy to make this inexpensive, creamy and delectable, protein packed, iconic sandwich.
Ingredients
- 2 large hard boiled eggs
- 1 small dill pickle
- 2 tbsp mayonnaise
- 1 ts yellow mustard
- 2 slices bread
- salt and pepper, to taste
- lettuce, optional
- tomato slices, optional
Instructions
- Place eggs in a saucepan and add enough water to cover the eggs.
- Place on stove and cover pan with a lid. Bring water to a boil over high heat.
- Once water comes to a boil, turn off heat and allow eggs to sit in the water for 10 minutes, with lid on the pan.
- After 10 minutes, scoop put eggs and place them in a bowl of ice water and allow them to cool for 10 minutes.
- Peel the eggs and place them in a mixing bowl.
- Using a fork or pastry cutter, chop eggs into small pieces.
- Add mayonnaise, mustard, diced dill pickle, salt and pepper taste.
- Stir to combine all ingredients until creamy.
- Toast bread slices.
- Spread egg salad onto one slice to toasted bread. Top with lettuce and slices of tomato if desired. Top with second slice of bread.
- Serve sandwich with a baby dill pickle and potato chips.