Egg Salad Sandwich

Ingredients · 2 servings

• 4Egg, hard boiled and chopped
• 3 tbspMayonnaise
• 2 tspMustard
• 2 tbspChive, finely chopped
• 4 sliceSoft white bread
• 0.13 tspSalt
• 0.13 tspBlack pepper, freshly ground

Equipment

stovetop, saucepan, lid, timer, mixing bowl, knife, cutting board, spoon, plate

Instructions

1. 1
   Gather Ingredients

   Gather the eggs, mayonnaise, mustard, chive, bread, salt, pepper, a saucepan, bowl, knife, cutting board, spoon, and plate. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cook Eggs

   Cook the eggs in a covered saucepan at a gentle boil for 10 minutes, keeping them fully submerged for even, firm yolks. · 10 min

   What to look for: The water bubbles gently and the eggs remain still in the pan.

3. 3
   Cool Eggs

   Transfer the eggs to a bowl of cold water and cool for 5 minutes so the shells loosen and the yolks stay tender. · 5 min

   What to look for: The eggs are cool enough to handle comfortably.

4. 4
   Chop Eggs

   Peel the eggs and chop them into small uneven pieces, leaving some soft chunks for a classic egg salad texture. · 3 min

   What to look for: The egg pieces are small with a few larger tender bits.

5. 5
   Mix Salad

   Fold the chopped egg with mayonnaise, mustard, chive, salt, and black pepper until creamy but not mashed. · 3 min

   What to look for: The egg is evenly coated and the salad looks creamy with visible chive.

6. 6
   Build Sandwich

   Divide the egg salad over 2 slices of soft white bread, spread it to the edges, and cover with the remaining bread. · 3 min

   What to look for: The filling is even and the bread stays soft without tearing.

7. 7
   Serve Sandwich

   Cut each sandwich in half if desired and serve at once while the bread is pillowy and the filling is cool and creamy. · 1 min

   What to look for: The sandwich holds together with creamy egg salad visible at the cut edge.