Egg Salad Sandwich

Ingredients

• 6 large eggs hard-boiled and cooled
• 1/4 CUP mayonnaise
• 1 1/2 teaspoons yellow mustard
• 1 green onion sliced thinly
• 1 rib celery chopped
• salt and pepper to taste
• 4 rolls or 8 slices of bread
• 4 SLICES bacon cooked
• Optional toppings: bacon avocado, lettuce, tomato

Instructions

1. Chop or mash hard-boiled eggs to your desired consistency.
2. In a bowl, combine the chopped eggs, mayonnaise, mustard, green onion, celery, salt, and pepper. Stir well.
3. Spoon onto bread or a bun and top with bacon and/or your favorite sandwich toppings.
4. Slice in half, if desired, and enjoy!
5. Egg salad can be stored in an airtight container in the fridge for up to 3 days.
6. To hard-boil your eggs, place them in a large pot, add water until eggs are completely covered, and bring to a boil on the stove. Once boiling, cover the pot and turn off the heat. Let the eggs cook in the hot water for 15 minutes and transfer them to an ice-water bath to cool before peeling.