Egg Salad Sandwich yay or Nay

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp yellow mustard (or Dijon for a richer flavor)

• 1 tbsp finely chopped onion (optional)

• 1 tbsp chopped celery (optional, for crunch)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 1 tsp lemon juice or vinegar (optional for brightness)

• 4–6 slices of bread (white, whole wheat, or sourdough)

• Lettuce leaves or baby spinach (optional)

• A pinch of paprika or chives for garnish (optional)

 Instructions

• Boil the eggs:
  Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

• Cool and peel:
  Drain hot water, fill the pan with cold water, and let eggs cool. Peel once they’re cool to the touch.

• Mash the eggs:
  Roughly chop or mash the eggs in a bowl, depending on your desired texture (chunky or smooth).

• Mix the salad:
  Add mayonnaise, mustard, onion, celery, salt, pepper, and lemon juice. Mix until well combined. Taste and adjust seasoning.

• Assemble the sandwich:
  Spread the egg salad evenly over bread slices. Add lettuce if desired, and top with the second slice of bread.

• Serve:
  Cut in half or quarters and enjoy chilled or at room temperature!