Egg Salad Sandwich

Cut one egg in half lengthwise. Place each half flat side down on a cutting board and coarsely chop. Transfer the chopped egg to a medium bowl. Repeat with the remaining 3 eggs. Add celery, onion, and mayonnaise to bowl and stir. Season with salt and pepper.

Place half of the egg salad on a piece of bread. Top with lettuce and tomato, if desired. Add the top piece of bread, cut in half, and serve. Repeat for the remaining sandwich.

NOTE: To make hard-boiled eggs, place the eggs gently in a 2 1/2-quart saucepan two-thirds full of cold water. Do not drop them in or they may crack. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 12 minutes. Remove the eggs with a slotted spoon and plunge them into a bowl of very cold water to stop the cooking process and make them easier to peel.