Ingredients:

  • 8 large eggs, hard-boiled, peeled, and cooled
  • ½ cup (120ml) full-fat mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons (30g) finely minced celery
  • 2 tablespoons (30g) finely minced red onion or chives
  • ¼ cup (60g) finely diced dill pickles or relish
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) freshly ground black pepper
  • (Optional) Pinch of smoked paprika
  • 8 slices of your favorite sandwich bread
  • (Optional) Butter or mayonnaise, for spreading
  • Crisp lettuce leaves (e.g., butter lettuce, romaine)

Instructions:

  1. Carefully place eggs in a single layer in a medium saucepan. Cover eggs with at least one inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let sit for exactly 10 minutes.
  2. While eggs are resting, prepare an ice bath. Transfer the eggs to the ice bath immediately after the 10 minutes are up. Let them cool completely, then peel and set aside.
  3. In a large bowl, gently mash the peeled, cooled eggs with a potato masher or fork, leaving some larger pieces for texture. Add the mayonnaise, Dijon mustard, minced celery, minced red onion (or chives), diced dill pickles (or relish), salt, and black pepper. Mix gently until just combined. If using, stir in a pinch of smoked paprika.
  4. Lightly spread butter or mayonnaise (if using) on one side of each slice of bread. Place crisp lettuce leaves on four slices of bread. Divide the egg salad mixture evenly among these four slices. Top with the remaining four slices of bread to create four sandwiches. Serve immediately.