Egg Salad Sandwich

Ingredients:

For the egg salad:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion (optional)
• Salt and pepper to taste
• Paprika (for garnish, optional)

For assembling the sandwich:

• Bread slices (your choice, but a classic choice is white or wheat)
• Lettuce leaves
• Tomato slices
• Optional additions: pickles, bacon, avocado, or any other favorite sandwich toppings

How to get that TastyBurp

1. Hard boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 9-12 minutes. Remove from heat and immediately transfer the eggs to an ice water bath to cool. Once cooled, peel the eggs and chop them finely.

2. Make the egg salad: In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, finely chopped celery, and red onion (if using). Mix everything together until well combined. Season with salt and pepper to taste.

3. Assemble the sandwiches: Lay out your bread slices on a clean surface. Place a lettuce leaf on one slice, followed by a few tomato slices. Spoon a generous portion of the egg salad mixture onto the other slice of bread.

4. Optional additions: If you like, you can add pickles, bacon, avocado slices, or any other toppings you prefer.

5. Put it all together: Close the sandwich by placing the slice with the egg salad on top of the one with lettuce and tomato. You can optionally sprinkle a bit of paprika on the egg salad for extra flavor and presentation.

6. Cut and serve: Use a sharp knife to cut the sandwich in half, if desired, and serve immediately. You can also wrap it in parchment paper or plastic wrap for a portable meal.

7. Enjoy that TastyBurp!!