Egg Salad Sandwich

Version v1 current · History (1)

Serves 2

Ingredients

• 4 egg
• 45 g mayonnaise
• 5 g dijon mustard
• 5 g chives (chopped)
• black pepper
• 4 bread (slices, toasted if you like)

Steps

1. 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.
2. In a bowl, mix the chopped eggs with mayonnaise (45 g), dijon mustard (5 g), chives (5 g), and black pepper to taste.
3. Spread onto bread (4) and serve, or pack the egg salad separately and assemble at lunchtime to keep the bread from getting soggy.