Classic Egg Salad Sandwich

Equipment

• Medium heavy-bottom saucepan with a snug-fitting lid
• Large mixing bowl filled with ice water (ice bath)
• Slotted spoon
• Cutting board and sharp chef’s knife
• Fork or pastry blender
• Silicone spatula

Ingredients

For the Egg Salad Base

• 8 large eggs (older eggs peel significantly easier than farm-fresh ones)
• 1/3 cup high-quality mayonnaise (such as Duke’s or Hellmann’s)
• 1 tablespoon plain whole-milk Greek yogurt (or sour cream, for extra tang and lightness)
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice (or distilled white vinegar)
• 1/3 cup celery , finely minced (about 1 medium rib)
• 2 tablespoons green onions (scallions) or fresh chives, thinly sliced
• 1/4 teaspoon smoked paprika (plus extra for dusting)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• Optional add-in: 1 tablespoon finely chopped fresh dill or sweet pickle relish

For Sandwich Assembly

• 8 slices bread of choice (soft sourdough, brioche, multigrain, or rye)
• 4 large crisp lettuce leaves (butterhead, Bibb, or green leaf; washed and thoroughly patted dry)
• Softened unsalted butter (optional, for spreading on bread to create a moisture barrier)

Instructions

Step 1: Perfectly Hard-Boil the Eggs

1. Carefully place your 8 cold eggs in a single layer at the bottom of a medium saucepan.
2. Add cold tap water until the eggs are covered by at least 1 inch of water.
3. Place the saucepan on the stovetop over high heat and bring the water to a rapid, rolling boil.
4. As soon as the rolling boil is reached, turn off the heat, move the pan off the hot burner, and cover tightly with the lid.
5. Let the eggs sit undisturbed in the hot water for exactly 10 to 12 minutes (10 minutes yields a creamy, custard-like yolk center; 12 minutes yields a firm, classic hard-boiled texture).

Step 2: Ice Bath & Peeling

1. While the eggs are steeping, prepare a large bowl with half ice cubes and half cold water.
2. When the timer sounds, use a slotted spoon to transfer the hot eggs directly into the ice bath.
3. Allow the eggs to chill completely for at least 10 minutes .
4. Gently tap each egg on your countertop to fracture the shell all over, then roll it lightly under your palm. Peel under a trickle of cool water or inside the ice bath; the water creeps under the membrane to slide the shell off effortlessly. Pat the peeled eggs dry with a paper towel.

Step 3: Chop and Dress

1. Transfer the peeled eggs to a clean cutting board. Roughly chop them into 1/4-inch to 1/2-inch pieces. For extra silkiness, you can mash half the yolks with a fork and roughly dice the remaining whites and yolks.
2. In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, salt, black pepper, and smoked paprika until smooth.
3. Gently fold in the chopped eggs, minced celery, and sliced green onions or fresh chives using a silicone spatula.
4. Taste test and adjust seasoning with an extra pinch of salt, a squeeze of lemon juice, or a crack of black pepper according to your preference.

Step 4: Assemble the Sandwiches

1. Lightly toast the bread slices. Toasting adds structural integrity and keeps the bread from absorbing dressing moisture.
2. Pro Tip: Lightly spread a thin sheen of room-temperature butter or a touch of extra mayo across the inner side of each bread slice. This acts as a hydrophobic shield to prevent sogginess.
3. Place a crisp, thoroughly dry lettuce leaf onto the bottom bread slices.
4. Divide the egg salad evenly across the 4 slices (roughly 1/2 cup of salad per sandwich).
5. Dust the top of the egg salad with a light pinch of smoked paprika and chives.
6. Crown each sandwich with the top bread slice, slice diagonally across the center with a serrated knife, and serve immediately.

Nutrition

Calories: 420 kcal — · Protein: 18 g 36% · Fat: 23 g 29% · Carbohydrates: 33 g 12% Dietary · Saturated Fat: 5 g 25% · Fiber: 2 g 7% · Sugar: 3 g — · Sodium: 590 mg 26%