In a large saucepan, add 2 quarts of water and bring to a boil. Gently place the
in the water. Cover and lower to a bare simmer, then cook for 11 minutes.
While they’re cooking, combine the
Mayonnaise (1/4 cup)
Dijon Mustard (2 Tbsp)
Jarred Diced Pimientos (1/4 cup)
Red Onions (1/4 cup)
Scallions (1/4 cup)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Prepare an ice bath with
Ice (as needed)
and water. Transfer the eggs to the ice bath to cool, then peel.
Chop the eggs and add them to a large bowl. Add the sauce and stir to combine.
Spread ¼ of the egg salad on 4 pieces of
White Bread (8 slices)
. Top with another slice of bread.
Slice and serve with sides of choice.