Egg salad sandwich

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Egg salad may look old-fashioned, but when it is seasoned well and kept slightly chunky, it becomes one of the nicest simple lunches you can make at home.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Eggs – 8
• Mayonnaise – 4 tbsp
• Dijon mustard – 1 tsp
• Chives, finely sliced – 2 tbsp
• Pickle juice or lemon juice – 1 tsp
• Soft sandwich bread or brioche – 8 slices
• Salt and black pepper – to taste
• Lettuce leaves – optional

Method

1. Boil the eggs until just hard-cooked, cool them completely and peel them.
2. Chop the eggs, but keep some texture. Egg salad is nicer when it is not turned into a paste.
3. Mix with mayonnaise, mustard, chives and a little pickle juice or lemon.
4. Season carefully and taste before assembling the sandwiches.
5. Spread the egg salad on the bread, add lettuce if you like, and close the sandwiches.
6. Cut neatly and serve chilled or at cool room temperature.