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a) Prep the eggs. Slice the eggs into quarters, chop them into pieces, and place in a medium bowl. b) Combine and mix ingredients. Add celery, onion, mayo, a pinch of salt and several grinds of pepper. c) Taste and adjust seasonings. Taste the egg salad and add more salt and pepper, onion, or mayonnaise if needed.

The good news: The eggs in your breakfast sandwich do some serious work. Protein keeps you full while choline, a B vitamin, helps boost brain power. The bad news: That on-the-go breakfast from your favorite coffee shop or brunch spot probably has a less-than-healthy amount of fat, cholesterol and calories.

Properly stored, egg salad will last for 3 to 5 days in the refrigerator. 

From two to four eggs per cup of milk.

Directions:1.Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.2.Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika.

Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl. Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.