Ingredients
8 large eggs
1/2 cup finely chopped celery
1/2 cup Olive Oil Mayonnaise
1/4 teaspoon coarse salt
Freshly ground black or white pepper
8 (1/4-inch-thick) slices rustic white bread
Thinly sliced red onion, for serving
Tomato slices, for serving
Garlic Dill Pickles, cut into wedges, for serving
Preparation
Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.
