To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Then place under running, cold water to cool quickly. This way of cooking is alsoknown as "coddling." It does not toughen the whites as boiling does.
Peel eggs. (discard 4 egg yolks if making low fat as you will be using 2 whole eggs and 6 egg whites).
In a medium-size bowl, chop the eggs up. Add celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt, and pepper; stir until well mixed.
To assemble sandwich: Spread an equal amount of the prepared Egg Salad on top of six (6) bread slices. Add some lettuce, if desired. Top with remaining bread slices to make sandwiches.
Makes 6 servings.