Easy Egg Salad

This weekend the Masters would have been taking place.

One item served at the Masters is egg salad sandwiches. 

This is great while you're watching the Masters, using leftover Easter eggs,  lunch or anytime.

1 dozen raw eggs
6 - 8 c. cold water

1/4 c. light mayo

1/8 - 1/4 tsp. each: salt, pepper

8 slices bread 

In a pot place eggs. Cover with water and bring to a boil.

Let it boil 30 sec - 1 min, turn off burner and cover the pot with a lid.

Let it sit for 10 - 20 min. or until the egg is hard cooked.

Let pan cool and remove eggs from water.

Peel  4 - 6 eggs under running water.

Chop eggs on a clean cutting board and place into a bowl. Mash eggs with a clean fork

Add salt, pepper and fold in mayo. Stir to coat eggs.

Place egg mixture in fridge until ready to serve. 

To serve: Remove egg salad from refrigerator.

Place bread in toaster. Repeat process with remaining bread.

Smear some of the egg salad on 4 slices of bread.

Top sandwich with remaining bread and cut sandwich in half.

Serves 4.