All-Day Egg Salad Sandwich

Yield: 5 portions

Eggs – 18
Mayonnaise – as needed
Yellow mustard – 1 tsp.
Small sweet peas – 7 oz.
Seasoned pepper – 1 tsp.
Dried parsley flakes – 2 tsp.
Salt – to taste
Bread – 10 slices
Swiss cheese – 10 slices
Spinach leaves – 20
Tomato slices – 10

Method:

1. Place eggs in pot of cold water, bring to boil and cook 5 minutes. Remove from heat; let sit 15 minutes. Peel, dice and set aside.
2. Blend together eggs, mayonnaise, mustard, sweet peas, pepper, parsley and salt.
3. On 5 slices of bread, place 1 slice cheese, 4 spinach leaves and 2 tomato slices. Add egg salad and top with cheese and bread.