egg salad sandwich

Ingredients

• 2 large eggs, hard-boiled
• 2 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 1/4 teaspoon black pepper
• 2 slices of bread (your favorite kind)
• 1 tablespoon chopped celery (optional)

Instructions

1. Peel and chop the hard-boiled eggs into small pieces.
2. In a medium bowl, combine the chopped eggs, mayonnaise, and mustard.
3. Add the black pepper and celery (if using).
4. Mix well until all ingredients are combined.
5. Spread the egg salad evenly onto one slice of bread.
6. Top with the other slice of bread.
7. Cut in half (optional).

Notes

• For a creamier egg salad, add 1-2 tablespoons of sour cream or Greek yogurt.
• To prevent the egg salad from becoming dry, add a little bit of pickle juice (about 1 teaspoon).
• Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
• Use a fork or potato masher to break up the eggs completely, or leave some chunks for a more rustic texture.