11-13 Hard boiled eggs & egg salad sandwich

This isn't really even a recipe but since Kindergarten, an egg salad sandwich was your lunch box favorite second only to honey mustard turkey sandwiches. I think this is the only exception Ani made for eating mayonnaise. Maybe the only way I eat it now, except for BLTs. There are more sophisticated recipes and you may want to experiment adding in different ingredients but this is your original version.

Of course, you need to start with a boiled egg. If you boil the egg 'gently', the yolk stays creamier and the white will be less rubbery, not to mention you can avoid that gray-green yolk.

Gentle boil:
Place desired amount of eggs in a single layer in the bottom of a saucepan. Cover with 1-2 inches of cold water. Bring the water to a rolling boil then cover the saucepan and remove from heat. Let pan stand covered for about 12 minutes. Then rinse the eggs with cold running water, this stops the cooking process so they do not overcook. Roll the egg to crack it and then peel.

For your sandwich filling, cube the egg into a small bowl. Add a spoonful of
mayo, a squirt of mustard and mix well to desired creaminess. Spread on bread and sprinkle generously with paprika. Pack with an ice pack in your lunch box.