Egg salad sandwiches

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Put the eggs in a saucepan and add enough cold water to cover them by about 2cm. Add a splash of vinegar.
Put the pan over a medium-high heat and start timing as soon as the water reaches a brisk simmer. Let the eggs cook for eight minutes, then remove from the heat.
When the eggs are cooked, carefully pour out most of the hot water, leaving the eggs in the pan. Set the pan in the sink under cool running water for a few minutes until the eggs are barely warm.
Peel the shells off the eggs.
In a medium size bowl, mash the eggs and mix in the mayonnaise. Season with salt and pepper.
Chop the celery into small chunks. Use a scissors to snip the chives. Add the celery and chives to the eggs. Stir to combine well.
Spread the butter on the slices of bread. Lay a bed of lettuce leaves on four slices of bread. Spoon the egg mixture on top of the lettuce. Use the remaining slices of bread to top the sandwiches.

Per serving: 324kcals, 17.3g fat (6.3g saturated), 27.2g carbs, 5.6g sugars, 14.9g protein, 4.8g fibre, 0.484g sodium

By easyFood