Ingredients:

  • 8 large Eggs (Free-range/organic preferred)
  • 1 tsp Salt (for the boiling water)
  • Large Bowl Full Ice (for the ice bath)
  • 1/2 cup Mayonnaise (Good quality, full fat)
  • 1 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch Sweet Paprika (Optional)
  • 1/4 cup Celery, very finely diced
  • 1 tbsp Fresh Chives, minced
  • 8 slices Sandwich Bread (Soft white or wholemeal)
  • 1 tbsp Unsalted Butter (softened, optional)

Instructions:

  1. Place the 8 eggs in a medium saucepan in a single layer. Cover them with cold water by about one inch (2.5 cm).
  2. Place the pan over high heat and bring the water to a rolling boil. Immediately remove the pan from the heat, cover it tightly with a lid, and set a timer for exactly 10 minutes. Do not lift the lid.
  3. Prepare an ice bath (a large bowl filled with ice and water). After 10 minutes, transfer the eggs from the hot water into the ice bath. Let them cool completely for at least 5 minutes, then crack and peel the shells under cool running water.
  4. Roughly chop 6 of the eggs into small, even pieces. For the remaining 2 eggs, use a fork to mash them finely. This combination of chopped and mashed eggs gives the salad both texture and creaminess.
  5. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, paprika (if using), salt, and pepper until smooth and well-combined.
  6. Add the finely diced celery and fresh chives to the dressing mixture. Add the chopped and mashed eggs to the bowl. Use a rubber spatula to gently fold the mixture together (do not overmix). Taste and adjust seasoning.
  7. Cover the bowl and chill the egg salad in the refrigerator for a minimum of 30 minutes. This allows the flavors to marry and the texture to firm up.
  8. If using, lightly butter the 8 slices of bread right to the edges (this creates a moisture barrier). Spoon a generous amount (about 1/2 cup) of the chilled egg salad onto 4 slices of bread, spreading evenly. Top with the remaining bread slices, cut carefully, and serve.