Egg Salad Longmeadow Farm

Ingredients

• 2 large hard-boiled eggs
• 1 teaspoon mayonnaise (I use light)
• salt and pepper (to taste)
• 1/8 teaspoon fresh lemon juice (very small amount a squeeze really)
• 1 stalk celery, chopped (small celery)
• 1/8 teaspoon fresh basil, chopped (or use chives)

Topping

• 1 bunch bean sprouts (or mung beans)
• 4 slices whole wheat bread, toasted medium
• 2-3 lettuce leaves, per sandwich

Directions

1. 1

   Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.

2. 2

   Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.

3. 3

   Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.

4. 4

   Use the mayonnaise just enough to get the eggs to stay together.

5. 5

   Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.

6. 6

   Gently add celery and basil or chives if using.

7. 7

   Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.

8. 8

   Top with lid, mash down a bit, and take a deep bite. Oh yum!