Recipe: Egg Salad Sandwich

Egg Salad Sandwich
8 eggs
¼ Cup Salad Dressing/Mayonnaise (approximate)

Place the eggs in a pan with enough water to cover the eggs. Put on the stove and heat on high. After the water comes to a boil, reduce the heat until the water is at a soft boil rather than a hard boil. Boil for 15 to 20 minutes.

Remove the eggs from the heat and run cold water over them. Roll the eggs back and forth in your hands to loosen the shell. Remove the shells and drop eggs in a bowl. Using a potato masher or a mixer, mash or mix the eggs until they are in small pieces. Add the salad dressing. Use less if you want a dryer mix and more if you want a creamy mix. The creamy mix allows the egg salad to be spread on the bread easier. Store the sandwich spread in the refrigerator when it is not being used.