Paul's Egg Salad Sandwich

6 large eggs

1-2 Tbs. mayonnaise (or Greek yogurt)
Salt and pepper

2 stalks celery, washed and chopped
1/2 bunch chives, chopped

A tiny squeeze of lemon juice
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.

Crack and peel each egg, place in a medium mixing bowl.

Add the mayonnaise, lemon juice and a couple generous pinches of salt and pepper. Mash with a fork; but don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.


Serving Size: Makes 4 sandwiches

Number of Servings: 4

Recipe submitted by SparkPeople user PAULSTGEORGE.