Don’s Egg Salad Sandwich

It seems a bit silly to write up an egg salad sandwich. But this was today’s lunch and it was SO good. Served on a sourdough bread.

The key to boiling an easy peal egg: Put 8 eggs in a pot, bring to a boil, turn off the heat and let sit for 20 minutes. Drain the water, pour in cool water with a pile of ice cubes. Let sit fore 2-3 minutes.

While the eggs cook, make your filling.

1 cup mayonnaise is normal, I use half mayo and half yogurt
1 tbsp Dijon mustard. I like ground mustard too
1 celery stick finely chopped
1 small red onion finely chopped
1 clove garlic finely grated
2 tbsp chopped fresh parsley 8 grams
Juice of half a lemon
Black pepper to taste
Dash of smoked paprika

Since I have a ton of basil, I actually sliced up a handful and added it. This is not part of a standard egg salad sandwich.

Toast your bread of choice after you introduce your diced eggs to the above mixture. Toasting is important, as the bread needs structure.