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Egg Salad Sandwich

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“On toasted or untoasted bread, one of my favorite lunches.”
READY IN:
37mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
  2. Bring to a rolling boil and cook eggs 2 minutes.
  3. Remove from heat and let stand 5 minutes.
  4. Drain and cool eggs in a bath of cold water for 10 minutes.
  5. Peel eggs and let cool to room temperature.
  6. In a bowl, mash eggs with a fork or a potato masher.
  7. In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
  8. Pour over mashed eggs.
  9. Stir until combined.
  10. Refrigerate at least 3 hours before serving.
  11. Divide egg salad evenly between two slices of toasted bread.
  12. Close sandwiches, slice in half on the diagonal, and serve.

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