Egg Salad Sandwiches

Ingredients Tap to tick off

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp chopped chives
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 slices bread
• 4 leaves lettuce

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Method

1. Cover the eggs with cold water, bring to a boil, then turn off the heat, cover and leave 11 minutes.
2. Move the eggs to ice water for 5 minutes, then peel and chop.
3. Mix the eggs with the mayonnaise, mustard, chives, salt and pepper.
4. Spread on four slices of bread, add lettuce and top with the remaining slices.