Makes 4 sandwiches
6 large eggs
2 tablespoons mayo
1 teaspoon Dijon mustard
1 green onion, thinly sliced
2 stalks celery, chopped
salt and freshly cracked pepper to taste
1 baguette or 8 slices sandwich bread
Bring a large pot of water to a boil. Gently add the eggs and boil for 7 minutes. Remove eggs from the water and let cool in a bowl of cold water. Peel and roughly chop eggs. Place eggs in a medium bowl and add mayo, mustard, green onion, and celery. Stir together until yolks have combined and created a creamy mixture. Season to taste with salt and pepper.
Place lettuce on bottom halves of the bread. Spoon egg salad on top. Spread top pieces of bread with more mayo if desired (I don't) and place on top. Cut into pieces.
Egg salad can be made one day in advance and stored in the refrigerator in an airtight container. Make sandwiches up to an hour before serving.