Herby Egg Salad Sandwiches

Please note: This recipe is very much a starting point; including the minimum amount of several of the ingredients. You can add more of whatever you like, to taste. I love all the ingredients in this egg salad, but will sometimes increase the mustard. Or the herbs. Or the onion. Or the paprika. You get the point!

To hard boil the eggs, place them in a pot and cover with cold water by 1″. Bring to a gentle boil. Then turn off heat, cover, and let them sit in the water for 13 minutes. This will give you a nicely set yolk, perfectly yellow. Prepare an ice bath in a large bowl and then after the 13 minutes add the cooked eggs to the ice bath. This will stop them from cooking any further. Let them sit in the ice bath for 3 minutes, and then remove them to a towel to dry.

Crack and peel each egg and then slice them in half. Place the yolks in a medium mixing bowl along with the vinegar, mayo, and mustard. Blend well. Chop the egg whites to desired size and add them to the yolk mixture, along with all the remaining ingredients (except the ones listed for serving). Fold until fully combined. Test for flavor and adjust seasonings if needed.

Serve on sliced bread, with thin slices of fresh tomato and a sprinkling of sunflower seeds. I also highly recommend a handful of crispy salty barbecue flavored potato chips alongside!