Egg Salad Sandwich - cooking recipe

Ingredients

4 eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 stalk celery, chopped
2 radishes, minced
1 scallion, chopped
1 tablespoon capers
salt
pepper
4 slices sandwich bread

Preparation

Place eggs in small saucepan and cover with water.
Bring to a boil over high heat for 5 minutes.
Turn off heat and let eggs since in hot water for 20 minutes.
Transfer to a bowl of ice water and chill for 10 minutes.
Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
Stir well to combine, then season with salt and pepper.
Divide egg salad evenly between 2 slices of bread.
Top each with a second slice of bread, cut on the diagonal, and serve.