2 Hard-Boiled Eggs (page 14)

3 teaspoons mayonnaise

2 teaspoons Dijon mustard

⅛ teaspoon (or to taste) paprika

Salt and pepper, to taste

1 lettuce leaf

¼ small tomato

4 slices crusty bread or 2 pita pocket halves

• Peel the eggs, chop, and place in a small bowl. Mash the eggs with the mayonnaise and the Dijon mustard. Stir in the paprika, salt, and pepper.

• Shred the lettuce leaf. Finely chop the tomato to yield about 2 heaping tablespoons. Stir the lettuce and tomato into the egg mixture.

• If using crusty bread, spread half of the mixture on 1 slice of bread. Place the other slice on top and close. If using pita pockets, stuff half of the egg mixture into each pocket. If not eating immediately, store in a resealable plastic bag or a plastic container until ready to eat.