After weeks of eating the same triangle sandwiches from the nearby supermarket at work, I decided to make myself a sandwich that is worth eating and filling. I crave the egg salad sandwich from MBCo (Montreal Bread Company) from time to time but itâ€™s not worth the trip so I decided to whip up make a homemade version using this recipe. This is the first egg salad I made and was quite picky with the egg/mayo ratio so there was a lot of eyeballing and tasting to get to the right texture I was looking for (I like it with a texture and bite). I replaced the chives with fresh dill to give the salad an extra kick. Finish it off with by seasoning a generous amount of salt and pepper to bring all the flavors together. I made a batch and kept it in the fridge for an instant lunchbox sandwich.