8 large eggs
½ cup mayonnaise
2 teaspoons yellow mustard, optional
2 teaspoons chopped fresh dill, optional
2 teaspoons capers, chopped, optional
Salt and pepper, to taste
8 slices multi-grain bread
Boil the eggs for 9-12 minutes, then transfer them to an ice bath to cool and peel them.
In a medium-sized bowl, mash the peeled eggs and mix in mayonnaise, yellow mustard (optional), chopped fresh dill (optional), and chopped capers (optional).
Season the egg salad mixture with salt and pepper to taste.
Lay out the slices of multi-grain bread on a clean surface.
Spread a generous amount of the prepared egg salad mixture onto one side of each bread slice.
Place another slice of bread on top to create a sandwich.
Optionally, cut the sandwiches diagonally to form two triangular halves.
Serve immediately or refrigerate for later. Enjoy your egg salad sandwich!