INGREDIENTS:
9 large eggs
1/4 c. mayonnaise, plus more for serving
2 tbsp. Dijon mustard, plus more for serving
1 tbsp. lemon juice
2 tsp. chopped fresh dill
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper
8 slices sandwich bread
8 slices Bibb lettuce
DIRECTIONS:
Step1: Bring a medium pot of water to a boil. Gently lower in eggs one at a time and reduce to a simmer. Cook 10 minutes, then submerge in ice water. Peel eggs, then chop and add to a large bowl.
Step2: Add mayonnaise, mustard, lemon juice, dill, and cayenne and season with salt and pepper. Mash and stir until completely combined.
Step3: Serve egg salad on toasted bread on top of Bibb leaves with mustard and mayo.
A Healthy Life 