Ingredients:
6 large eggs
1/4 cup mayonnaise
1 teaspoon mustard (yellow or Dijon)
1 tablespoon chopped fresh chives or green onions
Salt and pepper to taste
4 slices of bread
Optional: lettuce leaves, tomato slices
Instructions:
Place the eggs in a saucepan, cover with water, and bring to a boil.
Reduce heat and simmer for 10 minutes.
Drain the hot water and transfer the eggs to an ice bath; let them cool for 10 minutes.
Peel the eggs and chop them into small pieces.
In a bowl, mix chopped eggs, mayonnaise, mustard, chives, salt, and pepper.
Spread the egg salad mixture evenly onto two slices of bread.
Add optional lettuce or tomato slices if desired.
Top with the remaining bread slices and cut in half.
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