Yield: 2 sandwiches

8 large eggs

1/3 cup mayonnaise

Salt

Ground pepper

1 tablespoon chopped fresh dill

4 slices bread

1. Put eggs in a medium pan and cover with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place the pan in the sink under cold running water until eggs are cool.

2. Peel eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

3. In a medium bowl, gently and quickly mix chopped eggs, mayonnaise, and salt and pepper to taste. Add dill, mix the egg salad once more, and make into sandwiches.

Per sandwich: 660 calories; 50g fat; 10g saturated fat; 855mg cholesterol; 22g protein; 30g carbohydrate; 3g sugar; 1g fiber; 620mg sodium; 175mg calcium.

Adapted from E.A.T., Manhattan