Egg Salad and Green Bean Sandwiches

Yields:	4 servings
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In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes.

Drain beans and plunge into a bowl of ice and cold water to stop cooking.

Remove beans from water and pat dry with paper towels.

Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste.

Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.

top notch!

Reviewed by greyracer