1/4 cup mayo
1/2 teaspoon Dijon mustard
2 teaspoons sweet pickle relish
2 thinly sliced scallions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices toasted white, whole wheat, or sourdough bread
1. Place eggs in a large saucepan and fill with enough water to cover by 2 to 3 inches. Bring water to a rolling boil and cook eggs 2 minutes. Remove from heat and let stand 5 minutes. Drain and cool eggs in a bath of cold water for 10 minutes. Peel eggs and let cool to room temperature. In a medium bowl, mash eggs with either a fork or a potato masher.
2. In a separate small bowl, mix mayo, mustard, relish, scallions, salt, and pepper. Pour over mashed eggs. Stir until combined. Refrigerate at least 3 hours before using.
3. Divide egg salad evenly between two slices of toasted bread. Close sandwiches, slice in half on the diagonal, and serve.
California Egg Salad Sandwich: Add slices of fresh avocado, watercress, and pea shoots and serve on multigrain or sourdough bread.
Recipe reprinted from The Encyclopedia of Sandwiches by Susan Russo of Food Blogga.