4 hard cooked eggs, chopped
1/4 c light mayonnaise
1 t brown deli mustard (Gulden's)
1 t rice vinegar
1/2 t Dijon mustard
1/4 t salt, more to taste
fresh ground black pepper
4 slices white bread
In large mixing bowl, place chopped eggs, mayo, deli and dijon mustard, vinegar and salt; stir until well combined. Add pepper and additional salt to taste. Spread egg salad on 2 slices of bread, top with remaining 2 slices bread. Serves 2.
Chef's Note: Use a pastry cutter to chop eggs for an easy hand made texture.
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