Egg Salad (Sandwich Filling)

• 2 eggs
• 1 teaspoon light mayonnaise
• 1 teaspoon honey mustard
• 1/2 tomatoes, sliced
• 3 leaves lettuce
• salt and pepper, to taste
• 2 slices bread

1. Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
2. Drain, and submerge into ice-cold water to stop the cooking process.
3. Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
4. (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
5. Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
6. On one slice of bread, spread about 1/3 of egg mixture.
7. Top with a leaf of lettuce, then a slice of tomato.
8. Continue until all filling is used up.

eggs, light mayonnaise, honey, tomatoes, salt, bread

Taken from www.food.com/recipe/egg-salad-sandwich-filling-286374 (may not work)