Ingredients:
• 6 large eggs
• ⅓ cup mayonnaise
• 1 tbsp yellow mustard
• 2 tbsp finely chopped celery
• 2 tbsp finely chopped green onion
• 1 tbsp sweet pickle relish
• ¼ tsp garlic powder
• ¼ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 slices sandwich bread
• Lettuce leaves, optional
Method:
1. Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 10–12 minutes. Transfer the eggs to an ice bath, cool, peel, and chop.
2. In a bowl, combine the mayonnaise, mustard, celery, green onion, pickle relish, garlic powder, paprika, salt, and black pepper.
3. Gently fold the chopped eggs into the mixture until well combined. Taste and adjust the seasoning if needed.
4. Toast the bread lightly if desired. Add lettuce, then spread a generous amount of egg salad over the bread.
5. Top with another slice of bread, cut in half, and serve immediately.