Egg Salad Sandwich

• 6 large eggs
• 1 to 2 tablespoons mayonnaise
• a few drops of lemon juice or white wine vinegar
• 1 stalk clelery, washed and finely chopped
• sweet curry powder, to taste
• 1 to 2 1 to 2 teaspoons dry mustard, or to taste
• a few sprigs of tarragon, to taste, chopped
• 2 slices white bread, toasted and lightly buttered
• handful of lettuce
• salt and pepper, to taste

1. Prepare an ice bath by filling a bowl with ice water and set aside.
2. Place the eggs in a pot, fill with water to cover eggs by about 1/2-inch, and bring to a gentle boil. Turn off the heat, cover, and let sit for 7 - 10 minutes, depending on your preference for doneness. (I let mine sit for 7 minutes since I prefer softer-boiled egg yolks.) Remove and transfer to the ice bath for about 5 minutes to stop the cooking.
3. Peel eggs and place in a mixing bowl. Add the mayonnaise, lemon juice or white wine vinegar, and season with salt and pepper. Mash with a fork.Add in the celery, curry powder, dry mustard, and tarragon. Taste and adjust the seasoning, if needed.
4. To assemble the sandwich, place a handful of lettuce and a scoop of egg salad between two pieces of bread.

eggs, mayonnaise, drops of lemon juice, stalk clelery, sweet curry, tarragon, white bread, handful, salt

Taken from food52.com/recipes/18365-egg-salad-sandwich (may not work)