Egg Salad Sandwich

• 4 eggs
• 1/4 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 2 teaspoons sweet pickle relish
• 2 thinly sliced scallions
• 1/4 cup salt
• 1/4 teaspoon fresh ground black pepper
• 4 4 slices whole wheat bread or 4 slices sourdough bread

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.

eggs, mayonnaise, dijon mustard, sweet pickle, scallions, salt, fresh ground black pepper, whole wheat bread

Taken from www.food.com/recipe/egg-salad-sandwich-474492 (may not work)