Amazing Classic Egg Salad for Two
hard-cooked and peeled
sliced, about 1/4 to 1/2 stalk
Dice the egg into approximately ⅜ of an inch dice.
Add the eggs, mayonnaise, red onion, parsley, celery, dijon mustard, lemon juice, salt and black pepper to a medium mixing bowl.
Gently mix until thoroughly combined. Taste and adjust seasoning with salt and fresh ground black pepper.
Divide the egg salad between two slices of bread, spread evenly and top with a slice of bread.
Perfect hard cooked eggs.
Cover eggs with an inch of cold water. Bring to a boil, cover, remove from heat and let stand for 10 minutes.
Cool for a few minutes in iced water and peel.