egg salad sandwiches

Equipment

• Medium saucepan with lid
• Bowl of ice water
• Medium mixing bowl
• Fork or potato masher
• Sharp knife and cutting board
• Measuring spoons and cups

Ingredients

• 8 large eggs
• 1/3 cup (75g) good-quality mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream (for tang and lighter texture)
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup (25g) finely chopped celery
• 2 tablespoons finely chopped red onion or chives
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/4 teaspoon paprika, plus extra for garnish
• Salt and freshly ground black pepper, to taste

• 8 slices of bread (whole wheat, sourdough, rye, or soft white)
• Butter or lettuce leaves (optional)
• Sliced tomatoes or avocado (optional)

Instructions

1. Cook the Perfect Hard-Boiled Eggs (15 minutes)

1. Place the eggs in a single layer at the bottom of a medium saucepan. Cover with at least one inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, immediately cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes for perfectly set yolks. For very large eggs, go for 13 minutes.
2. Pro Tip: Starting with cold water helps prevent cracked shells. Adding a pinch of salt or a splash of vinegar can make peeling easier if your eggs are very fresh.

2. Cool and Peel the Eggs (5 minutes)

1. After 12 minutes, carefully transfer the hot eggs using a slotted spoon to a prepared bowl of ice water. Let them cool completely for at least 5 minutes. The rapid cooling stops the cooking process and makes peeling much simpler. Tap each egg gently on the counter, roll to crackle the shell, and peel under cool running water.

3. Chop and Combine (5 minutes)

1. Chop the peeled eggs to your preferred consistency. For a classic texture, a medium chop with a knife works well. For a faster, more rustic mix, you can use a pastry blender or a fork to mash them in the bowl.
2. Add the chopped eggs to your mixing bowl. Gently fold in the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Stir until just combined; avoid over-mixing into a paste.

4. Add Flavor & Crunch (2 minutes)

1. Fold in the chopped celery, red onion (or chives), and fresh dill. Season with paprika, salt, and a generous amount of black pepper. Taste and adjust seasoning—you might want more lemon juice for brightness, salt, or a dollop more of mustard for tang.
2. Optional Variations: For a different twist, try adding 1 teaspoon of curry powder, a handful of chopped watercress, or a few crumbles of crispy bacon.

5. Assemble the Sandwiches (3 minutes)

1. If desired, lightly toast your bread slices for added texture and to prevent sogginess. You can also butter the bread or line it with lettuce leaves for a moisture barrier.
2. Spoon a generous portion of the egg salad onto four slices of bread. If using, add a layer of sliced tomato or avocado. Top with the remaining bread slices.
3. Pro Tip: For the best presentation and to hold everything together, cut the sandwiches diagonally. Secure with a sandwich pick if needed.

Nutrition

Calories: ~425 kcal · Protein: 18g · Fat: 27g · Carbohydrates: 28g Dietary · Saturated Fat: 6g · Fiber: 4g · Sugar: 5g · Sodium: 550mg