Ingredients:

  • 8 large Eggs
  • Water and 1 Tbsp White Vinegar (for easy peeling)
  • Ice (for the ice bath)
  • 120g (½ cup) good quality Mayonnaise (full-fat recommended)
  • 15g (1 Tbsp) Dijon Mustard
  • 5g (1 tsp) Apple Cider Vinegar or White Wine Vinegar
  • 50g (¼ cup) finely diced Celery
  • 2g (½ tsp) fine Sea Salt
  • 1g (¼ tsp) fresh Black Pepper
  • 5g (1 Tbsp) finely chopped Fresh Chives (optional)
  • 8 slices of Bread (e.g., Pain de Mie, Sourdough, or sturdy wholemeal bread)
  • Optional: Butter, softened (approx. 20g / 1.5 Tbsp)
  • Optional Garnish: A dusting of Paprika or more fresh chives

Instructions:

  1. Place the 8 eggs gently in the saucepan. Cover them with cold water by about 2.5 cm (1 inch). Add a splash of vinegar.
  2. Place the pan over high heat. Once the water reaches a rolling boil, immediately cover the pan, remove it from the heat source, and set a timer for exactly 10 minutes. Do not lift the lid.
  3. Immediately after the 10 minutes are up, drain the hot water and transfer the eggs into the prepared ice bath. Let them sit for at least 10 minutes until they are cold to the touch. This stops cooking and ensures easy peeling.
  4. Gently crack and peel the cooled eggs. Use a knife to roughly chop them, aiming for a mix of textures, or gently mash them with a fork or masher for a smoother consistency.
  5. In the mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, salt, pepper, and chives (if using). Whisk until completely smooth.
  6. Gently fold the chopped eggs and diced celery into the dressing mixture. Mix just until everything is combined. Taste and adjust seasoning as needed (more salt or mustard for tang).
  7. Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This allows the flavours to marry.
  8. If desired, lightly butter one side of each bread slice. Generously spoon the chilled egg salad onto four slices of bread, spreading it evenly. Top with the remaining four slices. Press lightly.
  9. Use a serrated knife to cut the crusts off, then slice the sandwich into neat triangles or rectangular 'fingers'. Garnish with a light dusting of paprika or a few extra chives.