Egg Salad Sandwich

Course: Main Course

Cuisine: American

Servings: 1 sandwich

Place the eggs in a pot and fill with enough water to completely cover both eggs. Cover with a lid and place over medium-high heat. Bring the water to a boil and start a timer for 8 minutes.
While the eggs are boiling, chop the scallions and celery. Try to make these cuts as thin as possible so when you are eating the sandwich you get a hint of the celery and scallions with each bite rather than being overpowered. After the vegetables are chopped, combine with mayo in a bowl.
Once the timer for the eggs has gone off, immediately take the pot off the stove and put it under running cold water. I’ve noticed that cooling the eggs before cracking them open makes it easier to remove the shell. Carefully remove the shell of the eggs. Chop the eggs.
Mix the chopped eggs into the bowl with all the other ingredients. Once combined, add salt and pepper to flavor. Taste! If there isn’t enough salt or pepper add some more, do what works for you.
Make your sandwich by placing the egg salad between two pieces of bread. With that, you have completed your first step to becoming a master chef. It wasn’t that hard, right?