Egg Salad

Note: We have a deli just up the street from our house and for a while every time I went I would order egg salad. After I realized what a waste of money that was when I could make it so easily and inexpensively at home. Because we eat it on toast, it really is something that we will eat for breakfast (minus the lettuce) or lunch.

Egg Salad

Ingredients:
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

Directions:

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.