Open Faced Egg Salad Sandwich
- 8 eggs
- 1 small onion
- salt and pepper
- 4 English muffins, or use crusty bread
- 1 tablespoon(s) prepared mustard, preferably Dijon
- 3 tablespoon(s) mayonaise
In a saucepan, cover eggs with water and bring to a boil. Turn off heat, cover pan and let sit for 10 minutes. Run cold water over the eggs to cool them, then peel. While eggs cook, chop onion very finely. Mix with mayonaise and mustard in a bowl large enough to hold the eggs when chopped. Chop...