****Egg Salad Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  3 large or 150g

• Mayonnaise-like dressing

  Regular, with salt

  3 tbsp or 44g

• Salt

  Table

  1 tbsp or 18g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Wegman's Multi-Grain Bread (Family 2-Pack)

  whole wheat multi-grain bread

  2 Slice or 200g

Directions

1. Boil eggs in shell for 30 minutes, using enough water to completely cover the eggs.
2. Empty the hot water from the pan. Fill pan with cold water.
3. Set up a small bowl of warm water and an empty bowl for the shells. Set out a medium sized bowl for the egg salad. Peel each egg, dunking the peeled egg in the bowl of warm water to remove shell bits.
4. Using a 2-way egg slicer, put each perled egg in the slicer peeling it lengthwise, then turn egg around to slice it widthwise. Put twice-sliced egg in the medium-sized bowl. Once all sliced-up eggs are in the bowl,or if you don’t have an egg slicer, smoosh them all together with a fork until u get a fairly even mash.
5. Add mayonaise, enough so that the egg sald is creamy but not overly “wet”, to get a good balance with the consistency.
6. Toast whole wheat multi-grain bread. Plate a slice of toasted bread. Place 1 cup of Romaine or other lettuce on bread. OPTION: Use a hearty white crusty bread such as batard.
7. Spread the egg salad over the lettuce, salt (and pepper) to taste, then put the top piece of bread on the sandwich. Cut sandwich in half and serve.