Classic egg salad. Perfect for those hot summer days. Great for picnics, or just a nice simple lunch.
10 min
15 min
2
6 eggs
2 tablespoons mayonnaise
2 tablespoons yellow mustard
to taste salt
to taste black pepper
2 sandwich buns
Place eggs in medium saucepan, cover with cold water, add 1 teaspoon salt. Bring to boil, cover, turn off heat, and let sit 15 minutes.
Run eggs under very cold water several times. Peel eggs under water and place in medium bowl.
Break eggs into small chunks using a fork. Add mayonnaise, mustard, salt, and pepper to taste. Mix thoroughly.
Spoon mixture onto bun and serve.
