Egg Salad Sandwiches with Homemade Lemon-Shallot Mayonnaise

• Lemon-Shallot Mayonnaise, (Makes more than required by recipe)
• 1 Tbsp + 2 tsp fresh lemon juice, DIVIDED
• 1 Tbsp minced shallot
• 1/2 tsp kosher salt
• 1 tsp water
• 1 egg yolk
• pinch of cayenne pepper
• 3/4 cup vegetable oil
• 8 hard-cooked eggs, peeled and coarsely chopped
• kosher salt
• freshly ground black pepper
• 2 ribs celery, finely diced
• 8 oz / 8 slices of bread

Combine the shallot with 1 Tbsp lemon juice, and set aside while you make the mayonnaise.

Combine the remaining 2 tsp lemon juice, salt, water, yolk, cayenne in a bowl. Whisk together to dissolve the salt. Whisking continuously, add one, two, then three drops of oil to establish the emulsion, then add the remaining oil in a thin, steady stream, until all of the oil has been incorporated and the mayonnaise is thick and sumptuous. Stir in the shallot and lemon juice.

Combine the eggs, celery, and 1/2 cup of mayonnaise in a bowl, then salt and pepper to taste.

Serve the salad on the bread as sandwiches.

Makes 4 servings, 12 WW PointsPlus (without bread), 16 WW PointsPlus (with bread)