Basic egg salad sandwich with broiled tomato

Drizzle the tomato slices with a little vegetable oil and broil until blackened.

Gently lower six large eggs into a large pot of boiling water and cook for exactly 12 minutes, for a hard boil with a soft yolk.

Plunge them straight into a bath of ice water to stop carryover cooking turning the yolks green, and chill 30 minutes.

Peel the eggs, using gloves so fingernails do not gouge them.

Roughly chop the eggs and place in a bowl.

Add the chopped celery and onion, a pinch of kosher salt, a sprinkle of granulated sugar and about a cup of mayonnaise. Black pepper is optional.

Season for salt, spoon onto whole wheat bread and top with the charred tomato.