Egg Salad Sandwich
Egg salad is very easy to make and very satisfying for breakfast, lunch or a light dinner. It keeps well in the fridge for a couple days and is also great on a garden salad.
6 eggs, hard boiled and peeled
2 tablespoons mayonnaise
1 teaspoon mustard
Salt & Pepper
2 tomatoes, sliced
Red onion slices
4 lettuce leaves
Pickle slices
8 slices wheat bread
Place peeled eggs into a bowl and mash with a fork. Add the mustard and mayonnaise. Season with salt and pepper. Mix well.
Toast the bread. Place 1/4 of the egg salad on one slice of bread. Top with the tomatoes. Season the tomatoes with salt and pepper. Top with sliced onion and sliced pickle. Finish with lettuce leaf and cover with remaining piece of bread. Enjoy!
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