Classic Egg Salad Sandwich

Ingredients

• 4 whole large eggs, hard-boiled and peeled
• ⅓ cup mayonnaise
• 1 teaspoon Dijon mustard
• ¼ cup celery, finely diced
• 1 tablespoon fresh dill or chives, chopped (or parsley)
• 4 slices bread (sandwich, ciabatta, or sourdough)
• to taste salt and pepper

Instructions

1. 1

   Place each peeled egg on the cutting board and press down firmly with the flat side of a knife to split it in half lengthwise, so you can see the yolk inside.

2. 2

   Chop each egg half into roughly pea-sized chunks by cutting the yolk and white in one bowl, creating small pieces you could pick up with a fork.

3. 3

   Place the diced celery on the cutting board and use a knife to cut across the pieces into smaller chunks about the size of a grain of rice—aim for a fine, uniform dice.

4. 4

   Pour the mayonnaise into a medium bowl, then add 1 teaspoon of Dijon mustard and stir with a spoon for 10 seconds until the mustard is fully mixed in and the mixture looks uniform.

5. 5

   Add the chopped egg pieces and diced celery to the mayo mixture, then add 1 tablespoon of fresh dill or chives and stir gently with a spoon until everything is evenly coated.

6. 6

   Taste the egg salad with a spoon, then sprinkle in a small pinch of salt and a few grinds of black pepper, stir, and taste again—adjust until it tastes the way you like it.

7. 7

   Divide the egg salad evenly between two bread slices, spreading it with a knife into a thin layer that covers each slice, leaving about a 0.5-inch border around the edges.

8. 8

   Top each sandwich with a second slice of bread, pressing down gently so the layers stick together.

Tools you’ll need

• cutting board
• chef's knife
• medium bowl
• spoon
• butter knife or spreading knife

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