Tangy Egg Salad Sandwich

Hard-Boil the Eggs: Wash your hands with soap and water. Place enough cold water in a pot to submerge the eggs. Place the eggs in the pot. Turn the heat to high. Once the water is boiling, cook the eggs for 8 minutes. Turn off the stove when finished. Add cold water to the pot to stop the cooking process. Once the eggs have cooled, use a spider strainer to transfer the eggs to a clean bowl.
Grate the Cheese: While the eggs are cooling, grate the cheese using a cheese grater.
Peel the eggs and grate them.
Peel & Chop the Garlic: Use a knife and cutting board to peel and chop the garlic into fine pieces.
Peel & Cut the Cucumber: Peel the cucumber with a vegetable peeler. Use a knife and a cutting board to cut it in half. Remove the seeds and dice the cucumber.
Mix the Eggs, Garlic, Cheese, Cucumber, & Mayo: In a large bowl, combine the eggs, garlic, cheese, cucumber, and mayo. Use a spoon or spatula and mix until well-combined.
Add the Lemon, Salt, & Pepper: Squeeze the lemon juice into the egg salad. Add salt and pepper to taste.
Build the Egg Salad Sandwich: Use a knife and cutting board to slice the bread. Toast as desired. Spread the egg salad on a slice of bread. Place another slice of bread on top, and you're good to go.