Egg Salad Sandwich
By Mallorie Huebner
Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
Peel the cooled eggs and dice or mash them.
Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.
History of the Egg Salad Sandwich
The origin of the sandwich is credited to John Montagu, 4th Earl of Sandwich. But the exact origin of the egg salad sandwich is unknown. The very first mention of the dish is way back in 1910 when a New York Times article states that two actors on a set were eating fried egg salad sandwiches.