Egg | Salad Sandwich

Grandmother’s Egg Salad (Sandwich)

- serves 2 -

Ingredients

4 hard-boiled eggs, finely chopped (boiling instructions below)
1 stalk of celery, including the leaves for flavor, finely chopped
2 green onions, chopped
2 to 4 tablespoons mayonnaise, preferably homemade with a neutral oil (i.e., not olive)
Salt and pepper to taste
4 slices white bread, toasted

Procedure

1. Place the eggs carefully in a pot of cold water and bring it to a boil over high heat. As soon as the water boils, place a lid on the pot and turn off the heat. Allow to stand for ten minutes, then rinse under cold water until cool to the touch. Peel and chop.

2. Mix together the celery and green onions with the enough mayonnaise to bind together, with a pinch of salt and a grind of pepper. Carefully stir in the chopped egg so it doesn’t break up too much. Add more mayonnaise if desired.

3. Toast bread, smear mayonnaise on each side, and fill with egg mixture.

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