Egg Salad Sandwich

Place egg 4 in a pot, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit ⏲ 10 minutes. Drain and cool under cold water, then peel and chop.

In a bowl, mix the chopped eggs with mayonnaise 48 ml, dijon mustard 5 g, chives 5 g, and black pepper to taste.

Spread onto bread 4 and serve, or pack the egg salad separately and assemble at lunchtime to keep the bread from getting soggy.