You’re going to need a hard-boiled egg (check out this post where I evaluated a few different methods–you can find links to all those methods there), a green onion, a slice of whole grain bread (I love Dave’s Killer Bread, the 21 grain variety), some light mayo, a pickle (those good pickles that you find in the refrigerated section), some mustard (or pickle juice), salt, pepper, and your favorite greens (I actually like using spinach, which I wouldn’t typically put on a sandwich, but an egg salad sandwich is a complicated experience and, for whatever reason, spinach gets the job done here.)
Toast 1 slice of bread. While the bread is toasting, chop the egg, pickle (if the pickle spears are very large, like in the containers you buy at Sam’s Club or Costco, only use half of the pickle; you can snack on the other half), and most of the green onion (the firmer end–reserve the rest) and place them in a bowl.
Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (or pickle juice–and I don’t usually measure it, just a little bit gets the job done)
and stir gently to combine. I love a good mini-spatula for mixing here. Season to taste with salt and pepper. Remove the toast from the toaster and line it with spinach (or other) leaves.
Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately (I usually have it with two clementines or whatever other fruit I might have in the house–I need something a little sweet to offset all the savory flavors in the sandwich.)
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