Egg salad sandwich

SERVINGS: 8   TIME: 25-30 minutes

INGREDIENTS:

• 8 eggs
• 6 tablespoons mayo
• 1½ teaspoon Dijon
• cucumber, chopped
• 1 sweet apple, finely sliced
• salt and pepper

DIRECTIONS:

1. Hard boil the eggs.
2. Let them cool, peel and coarsely chop.
3. Place them in a bowl and add mayo, mustard, and cucumber.
4. Mix well and taste with salt and pepper. Top with apple slices.
5. Serve on white bread.

NOTES:

• Cucumbers - use as much or little as desired
• Apples - serve unused slices on dish, accompanying the sandwich
• To hard boil eggs, place cold eggs in a single layer in a saucepan. Fill so eggs are covered with at least 1 inch of cold water. Bring water to boil over high heat and once it reaches boiling point, immediately cover pan and turn off the stove. Do not remove the lid! Let eggs stand in the water, covered, for 18-20 minutes. Remove immediately when time is up, drain, and run in cold water.

ADAPTED FROM: Sweet Paul