Egg Salad Sandwich

Ingredients

• 6 Tablespoon mayonnaise
• 2 teaspoon Dijon mustard
• 2 teaspoon fresh lemon juice
• 8 large eggs (hard boiled, peeled and cut in small cubes)
• 1 stalk celery (diced small)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh dill
• 1/4 teaspoon Salt
• 1/8 teaspoon freshly ground black pepper
• Red onion (thinly sliced, for serving)
• Green leaf lettuce (for serving)
• 8 slices bread (I used gluten-free bread)

Instructions

1. 1

   In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.

2. 2

   Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.

3. 3

   Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).

4. 4

   Store leftover egg salad in the refrigerator for up to 5 days.