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The perfect sandwich starts with an egg salad that has some zip to it.
You Will Need
6 large eggs
Large pan and lid
A knife
½ medium onion
1 celery stalk
3 tbsp. parsley
A dill pickle
¼ c. mayonnaise
½ tsp. yellow mustard
1 tsp. lemon juice
½ tsp. Dijon mustard
½ tsp. horseradish
Salt
Pepper
A loaf of bread
Step 1: Boil eggs（將雞蛋煮熟）
Place your eggs in a pan in a single layer. Add cold water to an inch above the eggs. Cover the pot and boil the eggs for one minute, remove from heat, and let stand, covered, for ten minutes.
Your egg is hard boiled if you can spin it in place on a hard surface. Undercooked eggs are wobbly and unsteady.
Step 2: Peel eggs（將殼剝掉）
Drain the water and rinse the eggs under cold water. Then crack and peel them.
Step 3: Slice and dice ingredients(將配料切成片)
Cut the eggs into sixths. Chop the onion, celery, and parsley, and finely dice the dill pickle.
Step 4: Mix ingredients（將材料攪拌在一起）
Combine the chopped ingredients in a large bowl, and add mayonnaise, yellow mustard, lemon juice, Dijon mustard, and horseradish for an extra kick. Mix carefully and add salt and pepper to taste.
Step 5: Spread egg salad on bread（將做好的雞蛋沙拉均勻涂在面包上）
Spread the egg salad on your favorite bread, and enjoy!
Did you know? Crossflow microfiltration membrane separation — or CMF — was shown to remove about 99.9 percent of inoculated Salmonella enteritidis from unpasteurized liquid egg whites.
