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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 2 |
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On toasted or untoasted bread, one of my favorite lunches. 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.
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