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Egg salad sandwich

### Egg Salad Sandwich Recipe

#### Ingredients:

1. **For the Egg Salad:**
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion or green onions
- 1 tablespoon finely chopped fresh dill or parsley (optional)
- Salt and pepper, to taste
- 1 teaspoon paprika (optional)
- 1 teaspoon relish (optional)

2. **For the Sandwich:**
- 8 slices of bread (white, whole wheat, rye, or your choice)
- Lettuce leaves (such as romaine or butter lettuce)
- Sliced tomatoes (optional)
- Sliced cucumbers (optional)
- Sliced avocados (optional)
- Butter or margarine (optional)

#### Instructions:

##### Step 1: Prepare the Eggs
1. **Boil the Eggs:**
- Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the pan, remove it from the heat, and let it sit for 10-12 minutes.

2. **Cool the Eggs:**
- Transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to handle.
- Let the eggs cool for at least 5 minutes.

3. **Peel the Eggs:**
- Tap the eggs gently on a hard surface to crack the shell, then peel off the shell starting from the larger end where there is an air pocket.
- Rinse the peeled eggs under cold water to remove any remaining shell fragments.

##### Step 2: Make the Egg Salad
1. **Chop the Eggs:**
- Coarsely chop the hard-boiled eggs using a knife or an egg slicer.

2. **Mix the Dressing:**
- In a large bowl, combine the mayonnaise, Dijon mustard, and lemon juice.
- Mix until well combined.

3. **Combine Ingredients:**
- Add the chopped eggs, celery, red onion (or green onions), and fresh dill (or parsley) to the bowl.
- Gently fold the ingredients together until everything is evenly mixed.

4. **Season:**
- Season the egg salad with salt and pepper to taste.
- If desired, add paprika and relish for extra flavor.
- Taste and adjust the seasoning as needed.

##### Step 3: Assemble the Sandwich
1. **Prepare the Bread:**
- If desired, lightly toast the bread slices for a bit of crunch.
- You can also spread a thin layer of butter or margarine on the bread for added richness.

2. **Add Lettuce:**
- Place a lettuce leaf on one slice of bread. This helps to prevent the bread from getting soggy.

3. **Add Egg Salad:**
- Spoon a generous amount of egg salad onto the lettuce-topped bread slice.
- Spread the egg salad evenly to cover the entire slice.

4. **Add Toppings:**
- If using, add slices of tomato, cucumber, or avocado on top of the egg salad.

5. **Complete the Sandwich:**
- Top the sandwich with another slice of bread.
- Press down gently to secure the sandwich.

6. **Repeat:**
- Repeat the assembly process for the remaining sandwiches.

##### Step 4: Serve the Sandwich
1. **Cut and Serve:**
- Use a sharp knife to cut the sandwich in half diagonally or into quarters.
- Serve immediately with chips, pickles, or a side salad.

#### Tips:
- For a healthier version, substitute Greek yogurt for some or all of the mayonnaise.
- For extra flavor, add a teaspoon of Dijon mustard or a dash of hot sauce.
- Freshly ground black pepper can add a nice kick to the egg salad.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days.

This egg salad sandwich is a classic and comforting choice for a quick lunch or snack, offering creamy and savory flavors with a satisfying crunch from the vegetables. Enjoy!