Egg Salad Sandwich

Prep Time: 10 min | Cook Time: 12 min | Servings: 2

Ingredients

• 6 large eggs
• 3 tbsp mayo
• 1 tsp dijon mustard
• 1 tbsp diced celery
• 1 tsp lemon juice
• Salt and pepper to taste
• Paprika (optional garnish)
• Bread or croissants for serving

Instructions

1. Place eggs in a saucepan, cover with cold water by 1 inch
2. Bring to a boil, then remove from heat, cover, and let sit 12 minutes
3. Transfer to ice water for 5 minutes, then peel
4. Chop eggs and place in a bowl
5. Add mayo, mustard, celery, lemon juice, salt, and pepper
6. Mash and mix to desired consistency
7. Serve on bread or croissants, sprinkle with paprika

Notes

• Ice bath makes peeling much easier
• Keeps in the fridge for 3-4 days