Recipe for Egg Salad Sandwich

• 8 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 slices of wheat toast

1. Cover eggs with water in a large saucepan.
2. Bring to a boil and remove from heat. Cover for 10 minutes.
3. Pour out water and let eggs come to room temperature.
4. Peel eggs and chop into small pieces.
5. In a mixing bowl, stir together the mayo, Dijon mustard, dill weed, paprika, and seasonings.
6. Add chopped eggs and mix thoroughly.
7. Spoon even amounts onto wheat toast.

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