Egg Salad Sandwich - cooking recipe

Ingredients

4 eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoons sweet pickle relish
2 thinly sliced scallions
1/4 cup salt
1/4 teaspoon fresh ground black pepper
4 4 slices whole wheat bread or 4 slices sourdough bread

Preparation

Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
Bring 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 bowl, mash eggs with a fork or a potato masher.
In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
Pour over mashed eggs.
Stir until combined.
Refrigerate at least 3 hours before serving.
Divide egg salad evenly between two slices of toasted bread.
Close sandwiches, slice in half on the diagonal, and serve.