Egg Salad Sandwich

Directions

1. 1
   Place eggs in small saucepan and cover with water.
2. 2
   Bring to a boil over high heat for 5 minutes.
3. 3
   Turn off heat and let eggs since in hot water for 20 minutes.
4. 4
   Transfer to a bowl of ice water and chill for 10 minutes.
5. 5
   Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
6. 6
   Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
7. 7
   Stir well to combine, then season with salt and pepper.
8. 8
   Divide egg salad evenly between 2 slices of bread.
9. 9
   Top each with a second slice of bread, cut on the diagonal, and serve.