• 8 slices Pane Turano or Rustic Italian
• 8 large eggs, hard-boiled
• ¼ cup mayonnaise
• 2 tsp. lemon juice, freshly squeezed
• 2 small celery stalks, diced
• 4 scallions (white and green parts), thinly sliced
• 1 tsp. mixed herbs of your choice
• ¼ tsp. freshly ground pepper
• ½ tsp. salt
• 1 tsp. Dijon mustard
• ½ tsp. granulated sugar

• Mix all ingredients together in a large mixing bowl.
• Season to taste with more salt, pepper and sugar.
• Serve as a sandwich on Pane Turano, enjoy!
• Egg salad should be kept refrigerated in an airtight container up to 5 days.