1. Eggs: Hard boil, cool, peel and chop. 2. Bread: toast or plain, your choice. 3. Chives: finely chop. 4. Parsley: finely chop. 5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky. 6. Spread the egg salad evenly over slices of bread. 7. Place tomato slices on top of the egg salad. 8. Sprinkle generously with chopped chives and parsley for freshness and color. 9. Top with the remaining bread slices. 10. Serve immediately. * Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily. * Add mayonnaise gradually—just enough to bind without making it runny * Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.

   1. In a medium bowl, combine the diced tomatoes, chopped red bell pepper, chopped red onion, minced garlic, and jalapeño peppers. 2. Stir in the chopped cilantro and lime juice. 3. Add salt and pepper to taste. 4. For the best flavor, let the salsa sit for at least 30 minutes before serving to allow the flavors to meld together. Serve with your favorite chips, tacos, or as a topping for grilled meats.