Lee Bailey's Egg Salad Sandwiches

• 4 eggs at room temperature
• 3 tablespoons homemade mayonnaise
• 1/4 cup finely chopped red onion or chives
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 slices white bread, preferably protein bread

1. Put eggs in saucepan, add cold water to cover and bring to a boil.
2. Simmer 12 to 15 minutes, depending on size of eggs.
3. When cooked, drain and immediately run cold water over them to chill well.
4. Drain and peel eggs.
5. Put them through sieve or ricer into a mixing bowl.
6. There should be about 1 1/2 cups.
7. Add mayonnaise, onion, salt and pepper and blend well.
8. Spread equal portions of mixture on four slices toasted bread.
9. Serve.

eggs, homemade mayonnaise, red onion, salt, freshly ground pepper, white bread

Taken from cooking.nytimes.com/recipes/2137 (may not work)