Ingredients:

  • 6 large Eggs
  • ½ bunch of Chives (chopped)
  • 1-2 tbsp. of Mayonnaise
  • Salt (to taste)
  • A tiny squeeze of Lemon Juice
  • 2 stalks of Celery (washed & chopped)
  • Black Pepper (Pisi Kaali Mirch) (to taste)
  • 2 small handfulls of Lettuce
  • 8 slices of Whole Grain Bread (toasted)

Preparation:

  1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so.
    Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly
    seven minutes.
  2. Have a big bowl of ice water ready and when the eggs are done cooking
    place them in the ice bath for three minutes or so - long enough to stop the
    cooking.
  3. Crack and peel each egg, place in a medium mixing bowl. Add the
    mayonnaise, a couple generous pinches of salt and pepper, now mash with a
    fork. Don’t overdo it, you want the egg mixture to have some texture. If you
    need to add a bit more mayo to moisten up the mixture a bit, go for it a bit
    at a time.
  4. Stir in the celery and chives. Taste, and adjust the seasoning - adding
    more salt and pepper if needed.
  5. To assemble each egg salad sandwich: place a bit of lettuce on a piece of
    toast, top with the egg salad mixture, and finish by creating a sandwich with
    a second piece of toast.

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