My Favorite Egg Salad Sandwich

I can't stop eating egg salad sandwiches lately.  I ate one for dinner Monday and Tuesday night, and I'm about to eat one for lunch. So, I thought I would tell you about it. I like my egg salad heavy on the mustard and dill, light on the yolk and mayo. I've always had a bit of an aversion to egg yolk, but I like it in small portions in my egg salad. 

To boil the eggs, place them in a pot filled with water (water should go over the eggs about an inch). Bring to a boil, cover, and remove from heat. Let stand for about 10 minutes, then transfer the eggs to an ice bath for a few minutes (this ensures the yolks are bright yellow). When they are cool enough to handle, peel the eggs and slice in half. I use two egg whites, and one whole egg. You can do whatever your preference is, but I don't like a lot of yolk. Plus, it lightens it up a bit. Slice the egg whites and yolk, and place them in a bowl. Sprinkle with plenty of S&P. Mix in the mayo, mustards, and dill. Toast two pieces of multi-grain or wheat bread, top with sliced pickles and warm egg salad.  If you are looking for a new easy weeknight meal, I highly recommend you throw this into the rotation.

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