Deconstructed Egg Salad Sandwich

The egg salad sandwich has many iterations, but after recently trying a version made with Greek yogurt, I had an idea to layer the components rather than mix them together.

Like mustard? Great! Don't like mayo? Leave it out.  Add some capers or sprinkle smoked paprika on top (totally forgot this ingredient and might have to make another sandwich just to try it...all in the name of research). 

Deconstructed Egg Salad Sandwich
yield: one open faced sandwich

1 hard boiled egg (see steps below)
garlic clove (optional)
bread cut into a 1/2" slice, toasted (optional)
grainy mustard
mayo
spinach, chopped
herbs like parsley, dill, mint, or cilantro, chopped
black pepper & flaky sea salt, to taste

How to boil an egg:

In a small sauce pan, cover egg with cold water and bring to a boil.  Neither a poach nor a simmer, but a full on boil.

Turn off the heat and cover pan with a lid or small sheet pan.  Let eggs sit in the water for 12 minutes. 

Pour out hot water and cover eggs with cold water to stop the cooking.  Peel and slice.

To assemble sandwich:

Rub a small clove of garlic over the toast (this step is optional, but it ups the flavor factor).

To taste, smear some of the grainy mustard and mayo on the bread.  Top the bread with chopped spinach and herbs.  Lay the sliced hard boiled egg on top of the greens and sprinkle with flaky sea salt and black pepper.

Enjoy and then plot when to make the sandwich again.