Ingredients:
6 large hard-boiled eggs, peeled
3-4 tablespoons mayonnaise (or Greek yogurt), to taste
1 teaspoon yellow mustard
Salt and pepper, to taste
8 slices sandwich bread
Lettuce (optional, for serving)
Instructions:
In a mixing bowl, mash the peeled hard-boiled eggs with a fork until they reach your desired consistency.
Add the mustard, mayonnaise, salt, and pepper. Mix well until the ingredients are fully combined. Taste and adjust the seasonings to your preference.
Spread a generous spoonful of the egg salad mixture onto a slice of bread. Add lettuce, if desired, and top with another slice of bread. Repeat to make four sandwiches.
Serve immediately. Store any leftover egg salad in an airtight container in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Servings: 4 sandwiches
