Campy Egg Salad Sandwiches

4   Boiled Eggs
2   Green Onions
1   Celery Stalk
0.25 cup 60 ml   Cilantro
0.25 cup 60 ml   Mayonnaise
0.5 tsp 2 ml   each, Salt and Pepper

1. Boil the eggs until the yolks are fully cooked and firm (around 8-10 minutes). Immidiately place the eggs to cool in a pot full of cold water to avoid the greying yolk.

2. Finely dice the green onions, celery and cilantro (parsley would work well for a classic egg salad), and place in a medium sized bowl. Once the eggs are cool to touch, peel and finely dice them. Mix in with the chopped veggies along with the mayonnaise and stir to combine.

3. Fix the bread up with some lettuce (tomatoes, pickles, tomatoes... whatever suits your fancy) and pile the egg salad on. Makes a very retro and slightly campy lunch. Go with it.