6 large hard-boiled eggs

1/4 cup diced tomatoes, pulp, and seeds removed and discarded

1 1/2 cups chopped leaf lettuce

4 whole green onions, thinly sliced

1/4 cup mayonnaise

2 teaspoons yellow mustard

1/4 teaspoon ground black pepper

6 slices bread

Once the eggs have been hard-boiled and cooled, remove the shell and discard. Cut the egg in half, lengthwise, and remove the yolk. Set the yolks aside. Cut the egg white into long strips and then cut across the strips to make an even dice. Diced egg whites create more texture and look better than mashed egg when the sandwich is assembled. Transfer the diced egg white to a mixing bowl.

When it comes to the yolks, you can use them all or you can use only half. I like to use only half of the yolk. To prepare the yolks, crumble them into the bowl with the diced egg whites. Again, this is all about texture and presentation. It’s a preference. If you want to mash the white and the yolk, by all means, go right ahead and do it.

Next, add the diced tomatoes, chopped lettuce, and the sliced green onions. Add in the mayonnaise and the yellow mustard. Next, add the black pepper, but do not add any salt. Depending on the type of mayo you’re using, you may not need the salt. Toss everything together well until thoroughly mixed. Taste and season with additional salt if needed. Cover and refrigerate for one hour.

Prepare your bread by smearing each slice lightly with mayonnaise or butter. I prefer mayonnaise, but others prefer to butter the bread when making a sandwich instead.

Once that’s done, pile the egg salad mixture onto one slice of the prepared bread. Place the second slice of bread on top and press down gently to seal. The sandwich is now ready to enjoy!