6 eggs
Water, to cover the eggs
3 tbsp mayonnaise
1-2 tbsp mustard
Salt & pepper, to taste
Lettuce leaves of your choice
2 slices of tomato
Sliced bread, for sandwiches
Pot
Mixing bowl
Measuring cups and spoons
Serving plates
PLACE eggs in a pot and cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
BOIL, uncovered for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). Once boiling, take off the heat.
FILL a large bowl with ice and cold water, creating an ice bath.
REMOVE the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
TAP the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs). Pull away the loosened shell and peel any remaining pieces.
MASH eggs in a medium sized bowl.
ADD mayonnaise, mustard, and salt to mashed eggs and mix until combined.
ASSEMBLE sandwich by adding lettuce, tomato and egg salad to slices of bread.
CLOSE sandwich and enjoy!