Place your eggs in a pot of cool water and bring them up to a boil.
Let boil for 5 minutes and then turn off the heat. Let rest for 5 minutes.
Run under cold water or place in an ice bath for 5 minutes before peeling.
Shred eggs with a cheese grater and add to bowl with all of the other ingredients. Stir together until well mixed.
Spread some egg salad on a slice of bread and then top with lettuce if desired.
Top with another piece of bread and enjoy.
Makes 5-7 sandwiches depending on size.
Notes
You can cut down the mustard by one tablespoon or add in one egg if you want the egg salad to taste a little sweeter. We've always liked a slightly tangy filling.Dill weed is found in the spices section of a grocery store and helps to add a little more depth of flavor to the egg salad. Try adding it to potato salad or deviled eggs and see how just a little bit can make a tasty difference!If kept covered in the fridge, this filling can last 3-5 days. I recommend eating it sooner rather than later as it will begin to become watery and separate with time.