Egg Salad Sandwich

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 slices of bread (whole wheat, white, or your choice)
• 1/4 cup lettuce (optional, for garnish)
• 1/4 cup tomato slices (optional, for garnish)

Instructions

1. Hard-boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove from heat. Let the eggs sit for 10-12 minutes. Afterward, drain and cool the eggs in cold water or an ice bath.
2. Peel and chop the eggs: Once cooled, peel the eggs and chop them into small pieces.
3. Make the egg salad: In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, and fresh dill (if using). Stir until everything is well mixed. Season with salt and pepper to taste.
4. Prepare the sandwich: Toast the bread slices if you prefer, or use them as they are. Spread the egg salad evenly onto two slices of bread.
5. Assemble the sandwich: If desired, add a layer of lettuce and tomato slices for extra crunch and flavor.
6. Serve: Place the sandwich halves together and slice. Serve immediately or wrap it up for later!