Egg Salad (Sandwich Filling) - cooking recipe

Ingredients

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

Preparation

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