Egg Salad Sandwich

Instructions

1. 1

   Place the 8 large eggs in a pot and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, remove the pot from heat and cover. Let the eggs sit for 10-12 minutes.

3. 3

   Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes.

4. 4

   Peel the eggs and chop them into small pieces.

5. 5

   In a large bowl, combine the chopped eggs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, salt, and black pepper to taste.

6. 6

   Mix everything together until well combined.

7. 7

   Toast the 8 slices of whole wheat bread if desired.

8. 8

   Spread the egg salad mixture evenly onto 4 slices of bread. Top with the remaining 4 slices to form sandwiches.

9. 9

   Serve immediately or refrigerate for later.