6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped finely (optional)
4 leaves of lettuce
8 slices of bread, toasted
Boil eggs. Peel and chop eggs. (Different people have different preferences to size of "chop". I like my eggs chopped fairly small.) Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it because you still want the egg mixture to have some body and texture. At this point, if you need to add a little more mayonnaise, go right ahead.
Stir in the celery. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.