Ingredients:

  • 6 large eggs
  • 6 cups (1.5 litres) cold water
  • 1 tbsp (15g) fine sea salt
  • 1 large bowl of ice water
  • 1/3 cup (80 ml) high-quality full-fat mayonnaise
  • 1 tsp (5 ml) Dijon mustard
  • 1/4 cup (40g) celery, finely diced
  • 1 tbsp (5g) fresh chives, finely snipped, or thinly sliced spring onion greens
  • 1/2 tsp (2.5 ml) Worcestershire sauce (optional)
  • 1/2 tsp (3g) fine sea salt (or to taste)
  • 1/4 tsp (1g) freshly cracked black pepper (or to taste)
  • Pinch of smoked paprika (for colour and garnish)
  • 8 slices of white sandwich loaf or light rye bread
  • 2 tbsp (30g) unsalted butter, softened (optional)

Instructions:

  1. Start Cold: Place the 6 eggs in the saucepan and cover completely with at least an inch of cold water. Add the salt.
  2. Bring to Boil: Place the pan over high heat, uncovered. Once the water reaches a rolling boil, immediately cover the pan and remove it from the heat.
  3. Steam and Wait: Set a timer for 12 minutes. Do not lift the lid during this time.
  4. Chill Immediately: After 12 minutes, use a slotted spoon to transfer the hot eggs directly into the prepared ice bath. Allow them to cool for a minimum of 15 minutes. This stops the cooking process and ensures a perfect yolk.
  5. Peel: Once cooled, gently tap and roll the eggs to crack the shells. Peel under cold running water or in the ice bath.
  6. Chop or Mash: Place the peeled eggs into your mixing bowl. Use a potato masher or a fork to lightly break the eggs, aiming for a mix of fine and chunky pieces.
  7. Prepare Add-ins: In a small separate bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce (if using), salt, and pepper.
  8. Combine Textures: Add the finely diced celery and snipped chives to the egg mixture.
  9. Dress the Salad: Pour the wet dressing mixture over the eggs and fold gently using a rubber spatula. Taste and adjust the seasoning. For best flavor, cover the bowl and chill the salad for 30 minutes before serving.
  10. Prepare the Bread: Lightly spread one side of each bread slice with softened butter (optional, but highly recommended as a moisture barrier).
  11. Fill and Serve: Generously spoon the egg salad mixture onto four of the buttered slices. Top with the remaining bread, slice into neat triangles, and dust the top slightly with paprika for garnish.