Egg Salad Sandwiches

Servings: 4

Fresh
10 eggs
4 pieces iceberg, Boston, or similar lettuce
4 sandwich rolls

Pantry
4 tsp. salt, divided, additional to taste
3/4 cup mayonnaise

Boil eggs
Place eggs carefully in a medium pot and cover with cold water up to 1-inch above the eggs. Add 2 tsp. salt. Cover pot and heat over high heat until boiling. Once boiling, turn off heat and leave covered for 12 minutes. Drain warm water and rinse eggs with cold water until cool to the touch.

Make egg salad
Peel eggs and place in a medium mixing bowl. Add mayonnaise and 2 tsp. salt and stir with a fork to break-up the eggs and mix. Adjust seasoning to taste.

Assemble rolls
Place one piece of lettuce on each roll. Divide egg mixture among rolls, approximately 1/2 to 3/4 cup per serving.

Serve
Serve cold and keep rolls refrigerated until ready to serve.

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