Egg Salad Sandwiches

(by Evie Brandford-Altsher)

6 large eggs

1/4 c. mayonnaise

2 T. mustard

salt, pepper, dill, or chives to taste

2 handfuls spinach, arugula, or other greens

4 slices bread

Submerge eggs in a pot of cool water, bring to a boil, remove from heat, and let sit for 10 minutes.

Place eggs in a bowl of water and ice cubes to stop cooking.

Once completely cooled, remove eggshells.

Mash eggs, and add mayo, mustard, and spices.

Let mixture cool.

Make sandwiches with the egg salad and greens, and cut in half diagonally.

(Read The Queen's Dragon, the story that accompanies this recipe.)