Egg Salad Sandwich Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 large eggs</li><li class="ingredients-single-item">80g mayonnaise</li><li class="ingredients-single-item">15g Dijon mustard</li><li class="ingredients-single-item">1 stalk celery, finely diced (about 50g)</li><li class="ingredients-single-item">2 spring onions, thinly sliced</li><li class="ingredients-single-item">15g fresh dill, chopped (or 5g dried dill)</li><li class="ingredients-single-item">1 tablespoon fresh lemon juice</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">¼ teaspoon freshly ground black pepper</li><li class="ingredients-single-item">Pinch of paprika</li><li class="ingredients-single-item">8 slices of bread (sourdough or whole grain recommended)</li><li class="ingredients-single-item">50g butter, softened (for toasting bread)</li><li class="ingredients-single-item">60g lettuce leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Ice bath bowl</li><li class="equipment-single-item">Egg slicer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a medium saucepan and cover with cold water by at least 2.5cm. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let sit for exactly 8 minutes. This method prevents the grayish ring around the yolk and ensures perfectly cooked eggs that are firm but not rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water. When the eggs are done, transfer them immediately to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. This rapid cooling stops the cooking process and makes the eggs easier to peel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully peel the cooled eggs under running water (this helps remove the shell cleanly). Dry them with a kitchen towel and place on a cutting board. Chop the eggs into small chunks using a knife or an egg slicer. For the best texture, aim for pieces that are about 1cm – not too fine but not too chunky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, diced celery, sliced spring onions, chopped dill, lemon juice, salt, pepper, and paprika. Fold together gently with a rubber spatula until well combined. Be careful not to overmix or mash the eggs too much – you want to maintain some texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Taste the egg salad and adjust the seasonings if necessary. If you prefer a creamier consistency, add a bit more mayonnaise. For a tangier flavor, add more lemon juice or mustard. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld – this resting period makes a significant difference in the final taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to assemble, lightly butter one side of each bread slice. Toast the bread slices in a frying pan over medium heat until golden brown, about 2-3 minutes per side, or use a toaster. Toasting creates a barrier that helps prevent the bread from becoming soggy from the egg salad.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble the sandwiches, place a layer of lettuce leaves on 4 slices of the toasted bread. The lettuce creates another moisture barrier between the bread and filling. Divide the egg salad evenly among these slices, spreading it in an even layer about 1cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each sandwich with the remaining bread slices, pressing down gently. Cut each sandwich diagonally for the classic presentation and to make them easier to eat. Serve immediately, or wrap tightly in parchment paper or beeswax wraps if packing for later. If not serving right away, keep refrigerated until ready to eat.</li></ol>