lunch

Classic Egg Salad Sandwich

Name: Classic Egg Salad Sandwich
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 8 large eggs; 1/3 cup mayonnaise; 1 tablespoon Dijon mustard; 2 stalks celery, finely diced; 2 tablespoons fresh chives, finely chopped; 1 tablespoon fresh lemon juice; 8 slices good sandwich bread; Butter lettuce leaves; Kosher salt and freshly ground black pepper

Good egg salad requires hard-boiled eggs that are not overcooked (no gray-green ring around the yolk), enough mayonnaise to bind without making it soupy, and a sharp hit of Dijon mustard. Celery adds crunch. That is the entire formula. Do not overthink it.

Prep: 15 min Cook: 12 min Total: 27 min Serves: 4

Ingredients

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 stalks celery, finely diced
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh lemon juice
8 slices good sandwich bread
Butter lettuce leaves
Kosher salt and freshly ground black pepper

Instructions

Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let stand for exactly 10 minutes.
Transfer eggs to an ice bath for 5 minutes, then peel. The yolks should be fully set but still a deep yellow — no gray-green ring.
Chop the eggs coarsely — you want a mix of bigger and smaller pieces, not a uniform paste. Transfer to a bowl.
Add mayonnaise, Dijon, celery, chives, and lemon juice. Fold gently until combined. Season generously with salt and pepper.
Divide the egg salad among 4 slices of bread. Top with butter lettuce and the remaining bread slices. Cut in half and serve.