Recipe for 6
6 large eggs
3 tablespoons mayonnaise
Salt and pepper1 teaspoon lemon juice
2 stalks celery, washed and chopped
2 pickled cucumbers, sliced
Some lettuce leafs
12 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water. Bring to a gentle boil and cook for 12 minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or long enough to stop the cooking.
Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. You may need to add a bit more mayo to moisten up the mixture a bit, add a bit at a time.
Stir in the celery. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place first some pickled cucumber slices and 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. Enjoy!